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Photo of Spring vegetable soup with pesto by WW

Spring vegetable soup with pesto

1
Points® value
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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