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
Scale
- 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
