If there’s one dish that always makes my kitchen feel like a comforting Italian retreat, it’s Vegetable Soup with Pesto. This vibrant, hearty dish brings together a medley of colorful vegetables, tender beans, and a swirl of aromatic basil pesto on top – making it the perfect meal for everything from a cozy family dinner to an impressive starter for guests. Each spoonful offers savory broth, nourishing veggies, and that pop of fresh pesto to finish – a combination you’ll crave over and over again.
Ingredients You’ll Need
The beauty of Vegetable Soup with Pesto is in its simple, wholesome ingredients – every vegetable and seasoning is intentionally chosen to build layers of flavor, texture, and color. You don’t need anything fancy, just these humble pantry and fridge staples.
- Olive oil: The rich base for sautéing, imparting a subtle fruitiness to the soup.
- Onion: Adds a gentle sweetness and savory depth.
- Garlic: Brings warmth and aromatic punch – don’t skip it!
- Carrots: Their sweetness balances the acidity of tomatoes and gives gorgeous color.
- Celery: Provides an earthy backbone and a crisp texture that holds up in simmering.
- Zucchini: Adds creaminess as it softens, soaking up the broth’s flavors.
- Green beans: Bring freshness and a lovely green crunch.
- Canned diced tomatoes: The juice and chunks create a tangy, robust broth foundation.
- Vegetable broth: Essential for depth – use a good-quality broth for richer flavor.
- Cannellini or navy beans: Creamy and protein-rich, they add body and make the soup filling.
- Dried Italian seasoning: A time-saving mix that infuses the soup with classic Mediterranean flavors.
- Salt and black pepper: Seasonings that let all the other ingredients shine.
- Small pasta (optional): Ditalini or elbow pasta turns the soup into a heartier meal.
- Basil pesto: The ultimate finishing touch, adding fragrance and a punch of flavor.
- Parmesan and chopped basil (optional): Fresh, savory garnish that takes every bowl up a notch.
How to Make Vegetable Soup with Pesto
Step 1: Sauté the Aromatics
Start by heating the olive oil in your largest soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally until everything softens and the onions turn translucent. This step builds a sweet, savory foundation that makes the whole kitchen smell heavenly!
Step 2: Add Garlic and Additional Veggies
Once your aromatics are softened, stir in the minced garlic and let it cook for just 30 seconds. Add the diced zucchini, trimmed green beans, and the can of diced tomatoes (with their juices). Each new addition adds another flavor layer, so don’t rush this part. Letting the garlic bloom for just a bit brings out its flavor without burning.
Step 3: Build the Broth and Simmer
Pour in the vegetable broth and sprinkle over the dried Italian seasoning. Give everything a good stir, crank the heat up, and bring the mixture to a gentle boil. As soon as it hits a boil, reduce the heat to low, pop on a lid (a bit askew), and let the soup simmer for 15 to 20 minutes. This gives the vegetables time to tenderize and the flavors to meld into a perfectly balanced soup.
Step 4: Add Beans and Pasta
Stir in the drained and rinsed beans, plus your small pasta if you’re using it. Simmer for another 8 to 10 minutes, just until the pasta is al dente and the beans are nice and warm. If you like your veggies on the softer side, let it go a minute or two longer, but don’t let the pasta get mushy!
Step 5: Season and Finish with Pesto
Taste your soup and add salt and black pepper to your liking. Then comes the magic: ladle the hot Vegetable Soup with Pesto into bowls and finish each serving with a generous spoonful of basil pesto. The pesto melts slightly into the soup and perfumes every bite. If you’re feeling extra, sprinkle each bowl with some grated Parmesan and fresh basil for that final, restaurant-worthy touch.
How to Serve Vegetable Soup with Pesto
Garnishes
Great Vegetable Soup with Pesto begs for a flourish of finishing touches. Try topping each bowl with a dollop of pesto, a dusting of Parmesan, and a handful of fresh basil. The contrast in flavors and colors brings the soup to life, making it as beautiful as it is delicious.
Side Dishes
The soup is a meal on its own, but it loves some company! A slab of crusty Italian bread is wonderful for soaking up the rich broth and pesto. If you’re after a heartier meal, serve alongside a leafy green salad tossed with lemony vinaigrette, or pair with a gooey grilled cheese for peak comfort food vibes.
Creative Ways to Present
For a playful twist, try serving Vegetable Soup with Pesto in mugs as a starter for a dinner party — just the right portion for sipping. Or, present in wide, shallow bowls with swooshes of extra pesto and ribbons of shaved Parmesan. If you have leftovers, pour the soup over cooked rice or quinoa for a next-day reinvention.
Make Ahead and Storage
Storing Leftovers
Vegetable Soup with Pesto is a dream for meal prep! Once cooled, ladle leftovers into airtight containers and store them in the refrigerator. The flavors continue to meld overnight, making the soup even tastier for up to four days.
Freezing
This soup freezes beautifully, just leave out the pasta if you plan to freeze (add cooked pasta later when reheating to keep it from getting mushy). Pesto can be swirled in after reheating. Freeze soup in individual portions for up to three months, making for quick, comforting meals anytime.
Reheating
To reheat, simply place the soup in a saucepan and warm over medium-low heat, stirring occasionally. If you froze the soup, allow it to thaw in the refrigerator overnight. Before serving, add that fresh spoonful of pesto, and you’ve got instant homemade comfort!
FAQs
Can I use other vegetables in Vegetable Soup with Pesto?
Absolutely! The recipe is flexible. Try adding spinach, kale, potatoes, bell peppers, or whatever is in season. Just toss in heartier veggies earlier and leafy greens in the last few minutes of simmering.
Can I make Vegetable Soup with Pesto vegan?
Yes! Simply use a vegan pesto (store-bought or homemade) and skip the Parmesan garnish. The soup itself is naturally vegan if you ensure your broth and pesto contain no animal products.
Should I cook the pasta separately?
If you plan to eat the soup over a few days or freeze portions, cooking the pasta separately and adding it when serving prevents it from getting too soft. Otherwise, you can cook the pasta directly in the soup for convenience.
What can I serve alongside Vegetable Soup with Pesto for a full meal?
Crusty bread, a green salad, or your favorite panini or sandwich all pair beautifully. If you want something light, try a simple tomato bruschetta as an appetizer.
Is homemade pesto necessary?
While homemade pesto adds a truly fresh, vibrant flavor, good-quality store-bought pesto works wonderfully and makes this dish even more weeknight-friendly. Use whichever fits your mood and schedule!
Final Thoughts
If you’ve never tried Vegetable Soup with Pesto, you’re in for such a treat. This is the kind of recipe that turns a handful of simple ingredients into an irresistible, soul-warming meal. Whether for a cozy night in or as a crowd-pleaser for friends, don’t be surprised if this soup pops up in your meal rotation again and again. Give it a try soon and watch everyone fall in love!
Print
Vegetable Soup with Pesto Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Vegetable Soup with Pesto is a comforting and flavorful dish perfect for any time of the year. Packed with a variety of vegetables, beans, and a delicious pesto topping, it’s a satisfying meal on its own or paired with some crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 1 medium zucchini (diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini or navy beans (drained and rinsed)
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 1/2 cup small pasta like ditalini or elbow (optional)
- 1/4 cup basil pesto (store-bought or homemade)
- Fresh grated Parmesan and chopped basil for garnish (optional)
Vegetable Soup:
Pesto Topping:
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-6 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Add the zucchini, green beans, diced tomatoes, vegetable broth, and Italian seasoning. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
- Stir in the beans and pasta (if using) and cook for another 8-10 minutes until the pasta is al dente.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and top each serving with a spoonful of pesto. Garnish with grated Parmesan and fresh basil if desired. Serve warm.
Notes
- Try adding spinach or kale during the last few minutes of cooking for extra greens.
- This soup is great for meal prep and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 7g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
