Spring Vegetable Soup Pesto (Print View)

Vibrant soup with fresh spring vegetables and a swirl of basil pesto for flavorful, wholesome enjoyment.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium leek, white and light green parts only, sliced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium zucchini, diced
06 - 1 cup green beans, trimmed and cut into 1-inch pieces
07 - 1 cup shelled fresh or frozen peas
08 - 4 cups vegetable broth
09 - 2 cups baby spinach leaves
10 - 1 small potato, peeled and diced

→ Seasoning

11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon dried Italian herbs (optional)

→ Pesto

14 - 1/3 cup basil pesto (store-bought or homemade)
15 - Extra basil leaves, for garnish (optional)

# Method:

01 - Heat olive oil in a large pot over medium heat. Add leek, carrots, and celery. Sauté for 4–5 minutes until softened.
02 - Stir in zucchini, green beans, and potato. Cook for another 3 minutes.
03 - Pour in the vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes.
04 - Add peas and spinach. Simmer for an additional 5 minutes, or until all vegetables are tender.
05 - Season with salt, pepper, and Italian herbs (if using).
06 - Ladle soup into bowls. Top each bowl with a generous spoonful of basil pesto and a few fresh basil leaves, if desired. Serve immediately.

# Insider Tips:

01 -
  • The pesto swirl transforms simple vegetables into something restaurant worthy in seconds
  • You can use whatever looks fresh and beautiful at the market that morning
02 -
  • Add delicate vegetables like peas and spinach at the end so they stay bright green
  • Let the soup rest for 5 minutes off heat before serving for flavors to meld
03 -
  • Make the pesto yourself while vegetables simmer for the freshest flavor
  • Cut all vegetables to similar sizes so they cook evenly

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