Pesto Grilled Cheese and Vegetable Soup

5 from 3 votes

This Pesto Grilled Cheese and Vegetable Soup recipe is a hearty and healthy vegetarian meal that's great for lunch or a light dinner!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: soup and sandwich, Italian soup, grilled cheese

Servings:

Calories: 851kcal

Mince 6 cloves garlic and 1 onion (any color).
Peel and cut 4-5 large carrots into slices. Try to make sure the carrots are a uniform size to ensure even cooking.
Wash and trim 3 cups of fresh green beans. Cut the beans in half.
Place a Dutch oven on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the Dutch oven.
Once heated, add the garlic and onions and sauté for 4-5 minutes, stirring often.
Add the carrots along with ¼ tsp. each of kosher salt and pepper. Sauté for 4-5 minutes, stirring often.
Add the green beans to the pan and sauté for 4-5 minutes, stirring often.
Add 4 cups of vegetable broth to the Dutch oven. Bring to a boil, cover, and reduce to a simmer/low boil. Cook for 20 minutes or so or until the carrots and green beans are soft but not mushy.
Add 1 16 oz. can of cannellini beans, 1 15 oz. can of tomato sauce, 1 tsp. sugar, 1 heaping tsp. of Italian seasoning, and ¼ tsp. each of kosher salt and pepper. Stir to combine and reduce heat to low.
Continue to cook for another 5 minutes.

Assemble and make the sandwiches while the soup is simmering.
Cut 1 large tomato into uniform slices and cut 1 ball of fresh mozzarella into uniform slices.
Spread 1 Tbsp. or so of jarred basil pesto onto 4 slices of gluten free bread (or any bread if not gluten free). Top each slice of bread with 2-3 mozzarella slices and 2 tomato slices. Place the second piece of bread onto each one (total 4 sandwiches).
Heat a flat-bottomed skillet to slightly lower than medium.
Spread a small amount of butter onto one side of the sandwich and place in the pan (butter side down). Butter the other half at this point.
Cook the sandwiches (2 at a time) for 4-5 minutes per side or until the bread is golden brown and the cheese is melted.
Cut the sandwiches in half and serve with a bowl of soup.

This recipe is gluten free and uses a gluten free sandwich bread, but you can use any sandwich bread if gluten is not an issue for you.

You can make either the soup or the sandwiches if you don't want to prepare both of them together.