Pesto Spring Vegetable Soup
Cook Time
29 mins

This take on classic French soupe aux légumes is finished with a bright and herbal pesto swirl. It's a fresh, scrumptious way to take advantage of spring's bounty – from your garden or the local farmers’ market!

Course: Soups
Cuisine: American, Italian
Servings: 8 servings
Calories: 1078 kcal
  • 1 tsp extra virgin olive oil
  • 2 cups diced leeks from 3 large leeks, white and light green parts only
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tsp minced garlic
  • 2 32 oz low fat low sodium chicken broth
  • 1 cup diced zucchini
  • 1 cup peas fresh or frozen
  • 1 19 oz can cannellini beans drained & rinsed
  • 1 14.5 oz can diced tomatoes drained
  • 4 tsp prepared or homemade pesto
  1. Heat oil in a large soup pot. Add leeks, celery, and carrots and sprinkle with 1 tsp kosher salt. Cook over medium heat, stirring frequently, for approximately 10 minutes (or until vegetables begin to soften). 

  2. Add garlic, stir to combine, and cook for 1 additional minute. Add chicken broth, increase heat to high, and bring to a boil. Add zucchini, peas, beans, and tomatoes. Cook for an additional 10 minutes so flavors can meld. Ladle soup into bowls and swirl ½ tsp pesto into each when ready to serve.

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