Spring vegetable soup with pesto
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
In early spring when the mornings and evenings are still chilly, stir up a pot of this delicious vegetable soup, rich with the best vegetables of the season. A touch of pesto adds a bright note to this delicious French-inspired soup. Swirl it in at the end for the most flavor. A combination of fresh and convenient ingredients bring this soup together in just 40 minutes. Serve the soup without the pesto for a kid-friendly meal. Add a crispy green salad and some toasted slices of baguette for dipping in the soup and dinner is ready! Take along to work for a hearty lunch.
Ingredients
Olive oil
1 tsp, extra virgin
Uncooked leeks
4 medium, diced (white and light green parts only)
Celery
1 cup(s), chopped, diced
Carrots
1 cup(s), diced
Kosher salt
1 tsp
Jarred minced garlic
2 tsp
Chicken broth
64 fl oz
Uncooked zucchini
1 cup(s), sliced, diced
Uncooked green peas
1 cup(s), fresh or frozen
Canned cannellini beans
19 oz, rinsed and drained
Canned diced tomatoes
14½ oz, drained
Store-bought pesto sauce
4 tsp, or homemade pesto
Instructions
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 flavors 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.
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