A bowl of this brothy vegetable soup is perfect for an early-spring dinner. If you have pesto saved in the freezer from last summer, this is a great way to use it up, but a good-quality store-bought pesto also works well. Slideshow:  Best Vegetable Soups 

Joy Manning
January 2013

Gallery

© Chantelle Grady

Recipe Summary

active:
30 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven, heat the olive oil. Add the leek, shallot and carrot, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the tomato paste and garlic and cook until fragrant, about 1 minute. Add the stock, white beans, salt, pepper and bring to a simmer. Reduce the heat, cover and simmer for 15 minutes.

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  • Add the tomatoes, zucchini and peas, and cook until those vegetables are just tender, 5 to 8 minutes longer. Stir in the pasta and pesto and serve immediately.

Notes

One serving: 297 cal, 8 gm fat, 1.3 gm sat fat, 42 gm carb, 8 gm fiber, 16 gm protein. Tip: Add 2 cups shredded chicken to this vegetarian soup for a heartier meal. Tip: Make your pesto from whatever leafy herbs you have in your garden or farmshare and use in a frittata, pasta or potato salad.

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