Spring Vegetable Soup Pesto (Printable Version)
A fresh mix of spring vegetables with bright basil pesto, simmered for a flavorful, light dish.
# What You Need:
→ Soup Base Vegetables
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 small leek, white and light green parts, sliced
06 - 1 medium zucchini, diced
→ Spring Vegetables
07 - 3.5 oz green beans, trimmed and cut into 3/4 inch pieces
08 - 3.5 oz asparagus, trimmed and cut into 3/4 inch pieces
09 - 3.5 oz peas (fresh or frozen)
10 - 3.5 oz baby spinach
→ Broth and Seasonings
11 - 5 cups vegetable broth
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - Juice of 1/2 lemon
→ Pesto
15 - 1.5 oz fresh basil leaves
16 - 1 oz pine nuts
17 - 1 small garlic clove
18 - 1.5 oz grated Parmesan cheese
19 - 1/4 cup extra virgin olive oil
20 - Salt and pepper, to taste
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and leek, and sauté for 3–4 minutes until softened but not browned.
02 - Stir in garlic, carrots, and zucchini. Cook for another 3 minutes, stirring occasionally.
03 - Add green beans, asparagus, and bay leaf. Pour in the vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes.
04 - Add peas and cook for 5 minutes more, then add the spinach and cook until just wilted, about 1–2 minutes. Remove bay leaf.
05 - Season the soup with salt, pepper, and lemon juice to taste.
06 - In a food processor, blend basil, pine nuts, garlic, and Parmesan. With the motor running, slowly add olive oil until a smooth, spoonable paste forms. Season with salt and pepper.
07 - Ladle the soup into bowls and swirl a generous spoonful of pesto into each serving. Serve immediately.
# Expert Advice:
01 -
- The pesto swirl transforms a simple soup into something restaurant worthy
- It uses whatever spring vegetables you have on hand
- Ready in under an hour but tastes like it simmered all day
02 -
- Do not overcook the vegetables or they will lose their bright spring color and appealing texture
- Add the spinach at the very last minute so it stays bright green rather than turning army green
- The pesto can be made ahead and stored in the refrigerator for up to a week
03 -
- Cut all vegetables to similar sizes so they cook evenly
- Taste the soup after adding lemon juice before adding more salt
- Make double the pesto and use the extra on pasta or sandwiches throughout the week