4 servings; MFP Pesto Vegetable Soup
2 cups cubed butternut squash, cut into approximately 1/2 inch cubes
1/2 cup diced carrots
1 cup diced yellow onion
2 cloves of garlic, minced or grated
1 cup green beans, cut into 1 inch pieces
2 teaspoons Italian seasoning
1 teaspoon dried oregano
Kosher salt and fresh ground black pepper to taste
4 cups chopped kale, stems removed
14.5 ounce can Kroger No Salt Added Diced Tomatoes
.67 cup Kroger Garbanzo Beans Dry
3 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base
2 g MSG
4-6 cups water
1/4 cup pesto
110 g Quorn pieces
0.5 oz Parmesan Wedge Cheese
2 ounce pasta
In a large pot heat the olive oil over medium-high heat. When the oil is hot add in the butternut squash and carrots and cook for 3 minutes. Add in the onion, garlic, green beans, Italian seasoning, oregano, salt and pepper. Cook for another 3-4 minutes, stirring occasionally.
Add in the kale and cook until it starts to wilt. Add in the diced tomatoes, beans, Parmesan cheese rind, shredded chicken, chicken broth, and pesto and stir everything together. Bring the soup to a boil then reduce the heat to medium-low, cover with a lid and simmer for 15-20 minutes.
Taste for seasoning then serve the soup topped with shredded parmesan cheese and a dollop of pesto if desired.
https://reciperunner.com/pesto-chicken-vegetable-soup/