Garden Vegetable Soup with Pesto Recipe

Rating 5.0
| 0
This garden vegetable soup with pesto is filled with flavor and loaded with fresh vegetables. A hearty vegetable-filled soup is topped with a verdant pesto for a flavor boost.
Dinner
Italian
18
ingredients
8
steps
45
minutes
With nearly 10 years of experience as a private chef in NYC and Los Angeles, Chef Meg has become a favorite among her roster of celebrity clients. Her cuisine showcases her love of fresh, locally sourced, organic ingredients and robust, culturally inspired flavors. Chef Meg is also a graduate of the accredited Natural Gourmet Institute in NYC and has earned a certificate in Culinary Arts and Health.

Ingredients

Servings:
6
For the Garden Vegetable Soup
3 tblsp
extra-virgin olive oil
1 1/2 cup(s)
diced onion
2
medium carrots, diced into ½-inch cubes
2
medium leeks, finely sliced
2
stalks of celery, sliced into ½-inch pieces
2
potatoes, peeled and diced into ½-inch cubes
kosher salt and freshly ground black pepper, to taste, see notes
6 cup(s)
chicken broth
1
14-ounce can of crushed San Marzano tomatoes
1 1/2 cup(s)
cabbage, thinly sliced into ribbons
1 1/2 cup(s)
zucchini, diced into ½-inch cubes
1
14-ounce can of cannellini beans, drained and rinsed, see notes 1
For the Pesto
2 cup(s)
organic basil leaves
2
medium garlic cloves, chopped
1/4 cup(s)
toasted pine nuts
1/2 cup(s)
extra-virgin olive oil
1/2 cup(s)
freshly grated Parmesan
kosher salt and freshly ground black pepper, to taste

Directions 8 steps | 45 Minutes

Step 1

Measure and prep all ingredients. In a large ceramic Dutch oven over medium heat, heat the olive oil. 

Step 2

Stir in the onions, leeks, carrots and celery. Season with kosher salt and pepper to taste.

Step 3

Cook until the vegetables are lightly browned and beginning to soften, 5-6 minutes. 

Step 4

Add the potatoes and cook, stirring occasionally, about 2-3 minutes.

Step 5

Stir in the chicken broth, tomatoes and a pinch of salt and pepper. Simmer until all the vegetables are tender, about 1 hour. 

Step 6

Stir in the cabbage, zucchini, and beans. Cook for 10 minutes, or until the vegetables are tender.

Step 7

While the soup is simmering, make the pesto. Finely chop your basil, garlic and pine nuts together with a rocking motion with your knife to avoid bruising the leaves. Place in a small bowl and add the extra-virgin olive oil until the mixture has a wet paste consistency.  Stir in the Parmesan cheese and season with kosher salt and freshly ground pepper.

Step 8

Ladle the soup into bowls and serve with a drizzle of the fresh pesto over the top. Enjoy!


Notes:

  1. Canned cannellini beans can be substituted with 1¾ cup of cannellini beans soaked overnight.

Nutrition Per Serving
View All
CALORIES
602
FAT
35.6 g
PROTEIN
20.6 g
CARBS
54.2 g

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