Summer Vegetable Soup with Pesto
This Summer Vegetable Soup with Pesto is brimming with summer veggies, creamy white beans and fresh basil pesto. It's a fresh take on the French classic soupe au pistou and is a delicious way to eat your veggies!
Servings: 6 servings
Calories: 149kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large leek halved, washed and sliced into half moons; sub with regular onion
- 1 large carrot chopped; about 1 cup chopped
- 1 stalk celery chopped, about 1 cup chopped
- 3 cloves garlic minced
- 1 large zucchini halved and chopped; 1 cup or more chopped
- 15 ounces fire roasted diced tomatoes
- 5 cups vegetable stock add 1-2 more cups as desired
- 15 ounces cannelini beans rinsed and drained; sub with Great Northern beans
- 1 cup corn fresh or frozen
- 3 cups baby spinach fresh or frozen
- 2 tablespoons fresh lemon juice
- basil pesto sauce for serving; see note 3
Instructions
- Heat the olive oil in a large pot over medium heat. Add the leek, carrot and celery and cook for 5 minutes or until softened. Add the garlic and zucchini and cook for 1-2 minutes longer.1 tablespoon olive oil, 1 large leek, 1 large carrot, 1 stalk celery, 3 cloves garlic, 1 large zucchini
- Add the diced tomatoes and vegetable stock and bring to a boil. Reduce the heat, then add the beans and corn. Simmer for 8-10 minutes or until the vegetables have softened to the desired consistency.15 ounces fire roasted diced tomatoes, 5 cups vegetable stock, 15 ounces cannelini beans, 1 cup corn
- Remove from heat and stir in the lemon juice and spinach. Taste and season with salt and pepper as needed.3 cups baby spinach, 2 tablespoons fresh lemon juice
- Serve the soup with warm pesto sauce and a drizzle of olive oil or parmesan cheese as desired. Enjoy!basil pesto sauce
Notes
- Pro tip: Prepare the basil pesto sauce and prep your summer vegetables up to a few days in advance to make this recipe go even more quickly.
- Customize this soup with your favorite summer vegetables like green beans, bell peppers, fresh tomatoes, summer squash or greens.
- Serve with a dollop of pesto sauce, or stir the desired amount of pesto sauce right into the soup. It's also great with a drizzle of olive oil!
- Make this recipe vegan by omitting the parmesan cheese from the pesto sauce, or prepare my vegan carrot top pesto recipe.
- Nutrition information does not include the pesto sauce as that has been calculated in a separate post.
- Store vegetable soup with pesto in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Nutrition
Calories: 149kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 1082mg | Potassium: 383mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4542IU | Vitamin C: 22mg | Calcium: 106mg | Iron: 3mg