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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spring Vegetable Soup with Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions