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Vegetable Soup with Pesto Recipe

Vegetable Soup with Pesto Recipe


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4.9 from 8 reviews

  • Author: Emma
  • 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

Scale

    Vegetable Soup:

  • 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)
  • Pesto Topping:

  • 1/4 cup basil pesto (store-bought or homemade)
  • Fresh grated Parmesan and chopped basil for garnish (optional)

Instructions

  1. 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.
  2. Stir in the garlic and cook for another 30 seconds.
  3. 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.
  4. Stir in the beans and pasta (if using) and cook for another 8-10 minutes until the pasta is al dente.
  5. Season with salt and black pepper to taste.
  6. 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