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
Scale
- 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
