Spring Vegetable Soup with Pesto Recipe

Name: Spring Vegetable Soup with Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried navy or white beans, rinsed; 1 bay leaf; 1 teaspoon fresh thyme, finely chopped; 2 medium leeks, diced and rinsed well; 2 medium carrots, diced; 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed; 1 pound plum tomatoes, cubed; 2 cups low-sodium vegetable broth; 2 small garlic cloves; 2 cups loosely packed fresh basil leaves; 1/4 cup finely grated Parmesan cheese; 2 tablespoons extra-virgin olive oil; 4 ounces green beans, cut into 1/2-inch pieces; 1 small zucchini, cubed; 1 cup fresh shelled or thawed frozen peas; 1 teaspoon coarse salt; Freshly ground pepper

Servings: persons

1 cup dried navy or white beans, rinsed
1 bay leaf
1 teaspoon fresh thyme, finely chopped
2 medium leeks, diced and rinsed well
2 medium carrots, diced
8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
1 pound plum tomatoes, cubed
2 cups low-sodium vegetable broth
2 small garlic cloves
2 cups loosely packed fresh basil leaves
1/4 cup finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil
4 ounces green beans, cut into 1/2-inch pieces
1 small zucchini, cubed
1 cup fresh shelled or thawed frozen peas
1 teaspoon coarse salt
Freshly ground pepper

1
Cover the beans with 6 cups cold water in a large pot.
2
Bring to a boil; remove from heat.
3
Let stand, covered, 1 hour.
4
Drain the beans; return to the pot.
5
Cover with 3 quarts cold water.
6
Add the bay leaf and thyme; bring to a boil.
7
Reduce heat to medium; simmer, partially covered, until the beans are barely tender, about 2 hours.
8
Add the leeks, carrots, potatoes, tomatoes, broth, and 2 cups water.
9
Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
10
Make the pesto: Finely chop the garlic in a food processor.
11
Add the basil; process.
12
Add the cheese and oil; process until combined.
13
Add the green beans and zucchini to the pot.
14
Cook, uncovered, 20 minutes.
15
Add the peas; cook until soft, 5 to 10 minutes.
16
Season with salt and pepper.
17
Divide among bowls; top each with 1 heaping teaspoon pesto.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dried navy or white beans, rinsed, 1 bay leaf, 1 teaspoon fresh thyme, finely chopped, 2 medium leeks, diced and rinsed well, and more.

Yes, Spring Vegetable Soup with Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Soup with Pesto

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