Photo of Spring Vegetable Soup with Pesto by WW

Spring Vegetable Soup with Pesto

Total Time
40 min
15 min
25 min
A touch of pesto adds a bright note to this delicious French-inspired soup. Swirl it in at the end for the most flavour.


Olive oil

1 tsp(s), extra virgin

Uncooked leek(s)

4 medium, diced (white and light green parts only)

Uncooked celery

1 cup(s), diced

Uncooked carrot(s)

1 cup(s), diced

Kosher salt

1 tsp(s)

Minced garlic

2 tsp(s)

Canned chicken broth

64 oz

Uncooked zucchini

1 cup(s), diced

Uncooked green peas

1 cup(s), fresh or frozen

Canned cannellini beans

19 oz, rinsed and drained

Canned diced tomatoes

14 oz, drained

Store-bought pesto sauce

4 tsp(s), or homemade pesto


  1. Heat oil in a large soup pot over medium heat; add leeks, celery, carrots and salt. Cook, stirring frequently, until vegetables begin to soften, about 10 minutes.
  2. Stir garlic into pot; cook for 1 minute.
  3. Add broth; increase heat to high and bring to a boil.
  4. Stir in zucchini, peas, beans and tomatoes; cook until flavours blend, about 10 minutes.
  5. Serve soup with pesto swirled into top. Yields about 1 1/4 cups soup and 1/2 teaspoon pesto per serving.