The days are getting warmer and the sun is setting later – before you know it, soup season will be over! While I’ve had my fill of creamy chowders and stews, I’m not quite ready to say goodbye to soup yet.
Luckily, this spring vegetable soup with pesto is perfect for the warmer weather. It’s light and brothy, with tons of fresh vegetable (like zucchini and green beans) that finally seem right again. Follow the recipe as written, or improvise using whatever fresh bits you have left in the fridge. Whatever you do, don’t forget the fresh pesto and pancetta, which give this soup it’s unique flavor.
Spring Vegetable Soup with Pesto
Pesto and fresh vegetables make this hearty soup perfect for a rainy spring night.
Ingredients
- 2 ounces Pancetta, diced
- 2 small Onions, diced
- 8 cups Water
- 1 large Carrot, cut into coins
- 1 large Potato, diced
- 1 can Small White Beans, drained
- 1 cup Fresh Green Beans, trimmed
- 1 small Zucchini, diced
- 1/2 cup Elbow Pasta
- 1/2 cup loosely packed Basil
- 2 cloves Garlic, minced
- 1 ounce Parmesan Cheese, freshly grated
- 1 Tablespoon Pine Nuts
- 1 Tablespoon Olive Oil
- Salt and Pepper
Instructions
- Add pancetta to a large soup pot. Cook over medium heat for 5 minutes, or until fat begins to render. Add onions; cook until just softened, 3-5 minutes. Add water, carrot, potato, and beans. Simmer over low heat until potatoes are soft, about 20 minutes. Add the green beans and pasta; simmer until the pasta is tender, 30-35 minutes.
- While the soup cooks, make the pesto: Using a chef's knife or food processor, chop the basil, garlic, parmesan, and pine nuts until a smooth paste forms. Transfer to a bowl and drizzle in the olive oil.
- Stir the pesto into the soup. Season to taste with salt and pepper. Let rest 5 minutes before serving.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 262kcal Calories from fat 78 | |
| % Daily Value | |
| Total Fat 9g | 14% |
| Saturated Fat 3g | 15% |
| Transfat 0g | |
| Cholesterol 9mg | 3% |
| Sodium 1256mg | 52% |
| Carbohydrate 36g | 12% |
| Dietary Fiber 6g | 24% |
| Sugars 4g | |
| Protein 11g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes!And don't forget to sign up for email updates so you'll never miss a new recipe.
Lauren, what a great idea to add pesto to soup! I’ve got some that survived the accidental fruit and veg freezer defrosting last week.
I had my first asparagus craving of the season this weekend so yes spring is certainly on it’s way! I don’t really want to say goodbye to soup yet either though so this is going on the menu!
I’m going to be really sad when soup season is over! I love soup and I have two different kinds in my freezer and one in my fridge right now. Adding pesto to soup sounds freaking awesome.