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Photo of Vegetarian Green Goddess Soup by Chef Rodney Bowers by WW

Vegetarian Green Goddess Soup by Chef Rodney Bowers

5
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.

Ingredients

Olive oil

4 tbsp(s)

Onion

1 medium, chopped

Garlic

2 clove(s), large, chopped

Uncooked leek

1 medium, chopped

Jalapeño pepper

1 medium, chopped

String beans

1 cup(s), chopped

Zucchini

2 medium, chopped

Brussels sprouts

1 cup(s), chopped

Asparagus

1 cup(s), chopped

Canned tomatoes

1 cup(s), (1/2 x 490 mL can), chunked

Vegetable broth

3⅝ cup(s), (900 mL)

Canned white beans

2⅛ cup(s), (1 x 540 mL can)

Bay leaf

2 leaf/leaves

Ground cumin

1 tsp(s), or more to taste

Table salt

1 tsp(s)

Black pepper

1 tsp(s)

Garlic

2 clove(s), large

Walnuts

½ cup(s)

Water

½ cup(s), or more if needed

Lemon

1 wedge(s)

Fresh spinach

2 cup(s)

Table salt

1 tsp(s), or more to taste

Black pepper

1 tsp(s), or more to taste

Instructions

  1. Add oil to a large pot on low heat. Once oil heats up, add 2 chopped garlic gloves, onions, jalapeno, and the leek. Sauté on low heat, stirring often. Once sautéed, add the vegetable stock and then add bay leaves, cumin, and salt.
  2. After a few minutes, add tomatoes and beans and bring it to a boil, stirring often.
  3. While waiting for the soup to boil, prepare the pesto. To a blender, add ½ cup of walnuts, 2 garlic cloves, 2 tbsp of olive oil, half a lemon, ½ cup of water, 1 tsp of salt, 1 tsp of pepper, a pinch of cumin, and 2 cups of spinach. Blend well.
  4. Once the ingredients in the pot have come to a boil, add the green beans, zucchini, and asparagus and cover with a lid. Cook for 5 minutes to soften the vegetables, stirring often.
  5. In a bowl, add the soup and finish with the pesto on top. Serve and enjoy!
  6. Serving Size: 1 cup of soup, 2 tbsp of pesto or more as desired (Points will be affected as serving size of pesto increases)

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