If you’re looking for a recipe that bursts with color, vibrant flavor, and nourishing ingredients, Vegetable Soup with Pesto is about to become your new go-to. This is the perfect bowl for chilly days or whenever you need a comforting yet refreshing meal. The hearty vegetables soak up all the savory broth, turning tender and sweet, while a swirl of pesto at the end wakes up every spoonful with summery basil and cheesy richness. Whether you’re making a big batch for family dinner or just want leftovers that get better overnight, this classic Italian-inspired soup delivers every time.
Ingredients You’ll Need
Ingredients You’ll Need
One of the biggest joys of Vegetable Soup with Pesto is its beautiful, humble collection of ingredients. Every vegetable has a special role in taste, texture, or even color, and each brings a unique layer of character to the soup.
- Olive oil: This is your flavor base and keeps all the veggies tender and glossy as they sauté.
- Onion: Chopped and gently cooked, onion turns sweet and underpins all the savoriness in the broth.
- Garlic: Minced garlic brings that classic aromatic quality and a subtle kick that makes everything tastier.
- Carrots: Sliced carrots offer sweetness and vibrant orange color, making each bite hearty and cheerful.
- Celery: These green stalks bring a subtle, earthy crunch that perfectly contrasts the soft beans and potatoes.
- Zucchini: Its delicate flavor and bright green hue mean the soup is as rich in color as it is in taste.
- Potato: Peeled and diced, potato helps thicken the soup slightly and adds filling substance.
- Diced tomatoes (with juice): The tomatoes create a rich, slightly tangy base that gives the soup depth and body.
- Vegetable broth: Four cups of broth guarantee everything simmers together in a savory, satisfying bath.
- Green beans: Their crispness and flavor make every bite pop, especially after a gentle simmer.
- Cannellini beans: These creamy white beans deliver protein and help make the soup hearty and filling.
- Dried thyme: A teaspoon of thyme adds subtle earthy notes that tie everything together.
- Salt and pepper: Essential for bringing out the full flavor of every vegetable.
- Small pasta (ditalini or orzo): Optional, but highly recommended if you want a more rib-sticking soup.
- Basil pesto: Store-bought or homemade, pesto brings a fresh, zesty lift that’s absolutely irresistible.
- Grated Parmesan cheese: This finishing touch, while optional, is a cozy, savory crown for each steaming bowl.
How to Make Vegetable Soup with Pesto
Step 1: Start with a Flavorful Sauté
In a large pot, heat your olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Stir and let these cook together for 5 to 6 minutes until everything smells sweet and the veggies begin to soften. This is where you build a solid base—so don’t rush it! The slow sweat helps coax out all the sweetness from the onion and carrot, while garlic adds that deep, aromatic backbone every soup needs.
Step 2: Add More Veggies and Tomatoes
Next, toss in your diced zucchini and potato, along with the entire can of diced tomatoes (liquid included). This brings a tomatoey tang and plenty of vibrant color. Stir everything together so that the veggies start to get cozy and pick up some flavor from the base in the pot.
Step 3: Pour in Broth and Simmer
Pour your vegetable broth into the pot, turn up the heat, and bring it all to a gentle boil. As soon as you see bubbles, toss in the chopped green beans, cannellini beans, and dried thyme, followed by a good pinch of salt and pepper. Stir, reduce the heat to a low simmer, and let your Vegetable Soup with Pesto gently bubble away for 20 to 25 minutes. Take in the wonderful aroma filling your kitchen! The vegetables should be tender but not mushy by the time it’s done.
Step 4: Pasta Time (If You Like)
If you’re in the mood for extra heartiness, add your small pasta—ditalini or orzo are perfect—during the last 10 minutes of simmering. Stir occasionally so nothing sticks. If you prefer a lighter, brothy soup, feel free to skip the pasta entirely. Either way, this soup’s got personality.
Step 5: Stir in the Pesto and Serve
Once all your veggies (and pasta, if using) are cooked to perfection, remove the pot from the heat. Now swirl in the basil pesto. This is the magic moment—watch as green ripples thread through the red-gold broth. Taste and adjust seasoning if needed. Ladle your Vegetable Soup with Pesto into bowls and, if you like, finish each one with a shower of grated Parmesan.
How to Serve Vegetable Soup with Pesto
Garnishes
You can turn every bowl of Vegetable Soup with Pesto into a mini masterpiece with a few simple garnishes. A drizzle of extra pesto on top adds an herby punch, while fresh basil leaves or a scattering of chopped parsley bring bursts of color and fragrance. A sprinkle of freshly grated Parmesan, or even vegan Parmesan, gives extra savory depth.
Side Dishes
This soup is the star of any meal but pairs effortlessly with so many sides. Think thick slices of toasted rustic bread, a classic grilled cheese, or a crisp green salad with a tangy vinaigrette. If you want to keep with the Italian theme, add a small plate of olives or marinated artichokes alongside your Vegetable Soup with Pesto.
Creative Ways to Present
To impress, serve your Vegetable Soup with Pesto in individual mugs with parmesan crisps balanced on top. Or ladle it into shallow pasta bowls and garnish with a swirl of golden olive oil and microgreens. If you’re having guests, offer a build-your-own garnish bar with different herb sprigs, cheese options, and little bowls of extra pesto.
Make Ahead and Storage
Storing Leftovers
Vegetable Soup with Pesto is a meal-prep champion! Store cooled leftovers in airtight containers in the fridge; the flavors meld beautifully and the soup becomes even tastier the next day. It’ll easily keep for up to 3 to 4 days, making weekday lunches a breeze.
Freezing
If you want to stock your freezer, let the soup cool completely, then ladle it into freezer-safe bags or containers (leaving a bit of space to allow for expansion). The only thing to watch: if you’ve added pasta, know that it can soften further when reheated. If you plan to freeze, consider leaving out the pasta and adding freshly cooked noodles after thawing. Vegetable Soup with Pesto freezes well for up to 3 months.
Reheating
To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally until hot. If it’s thickened too much, add a splash of broth or water to bring back your desired consistency. You can also microwave a single serving—just cover loosely and stir every minute or so for even heating. Add a fresh spoonful of pesto after reheating for extra vibrancy.
FAQs
Can I make Vegetable Soup with Pesto vegan?
Absolutely! Just skip the Parmesan or use your favorite vegan cheese, and make sure your pesto is dairy-free. Many store-bought pestos now offer vegan options, or you can whip up your own with nuts, greens, olive oil, and nutritional yeast.
What vegetables can I swap in or out?
This soup is wonderfully flexible. Swap in seasonal veggies like bell peppers, spinach, kale, or even sweet corn. Just aim for a balance of colors, textures, and flavors, and adjust the simmer time if needed for heartier vegetables.
What’s the best way to make homemade pesto?
Classic basil pesto is a blend of fresh basil, garlic, pine nuts, Parmesan, and olive oil—but you can get creative! Try using spinach, arugula, or kale for a twist. For a nut-free option, use toasted sunflower seeds. A homemade pesto gives an extra-fresh punch to Vegetable Soup with Pesto.
Is this soup gluten-free?
It’s easy to make gluten-free! Simply swap the pasta for your favorite gluten-free variety or leave it out. The rest of the ingredients are naturally gluten-free, so everyone can dig in without worry.
Can I make this in a slow cooker?
You can! Sauté the onions, garlic, carrots, and celery first, then add them to the slow cooker along with the rest of the ingredients except the pasta and pesto. Cook on low for 6 hours or high for 3. Stir in the pasta during the last 30 minutes (if using), and add the pesto just before serving.
Final Thoughts
There’s something so satisfying about a big pot of Vegetable Soup with Pesto bubbling away in your kitchen—the aroma, the colors, and most of all, the unbeatable comfort in every bowl. I hope you’ll try this recipe and make it your own. Nothing beats the joy of sharing a homemade, nourishing soup with family and friends!
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Vegetable Soup with Pesto Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Vegetable Soup with Pesto is a hearty and flavorful dish that is perfect for a cozy night in. Loaded with vegetables, beans, and a touch of basil pesto, this soup is satisfying and delicious. Serve it with a sprinkle of Parmesan cheese for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 small potato, peeled and diced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup green beans, trimmed and cut
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup small pasta (like ditalini or orzo, optional)
- ¼ cup basil pesto (store-bought or homemade)
Vegetable Soup:
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and sauté for 5–6 minutes until vegetables begin to soften.
- Stir in zucchini, potato, and diced tomatoes with their juice. Pour in vegetable broth and bring to a boil.
- Add green beans, cannellini beans, thyme, salt, and pepper. Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
- If using pasta, add it during the last 10 minutes of cooking.
- Remove from heat and stir in the pesto. Taste and adjust seasoning as needed.
- Serve hot, topped with Parmesan if desired.
Notes
- Soup stores well and tastes even better the next day.
- Swap in seasonal veggies or use kale or spinach for added greens.
- Use gluten-free pasta to keep it GF.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
