The days are warming and evenings are longer, but I’m not ready to give up soup. This spring vegetable soup with pesto is an ideal transition recipe: lighter and brothy, full of fresh seasonal vegetables like zucchini and green beans, yet still comforting. You can follow the recipe as written or swap in whatever fresh produce you have on hand. Two finishing touches — a bright basil pesto and crisp pancetta — give the soup its distinctive flavor.
Spring Vegetable Soup with Pesto
Bright basil pesto and crisp pancetta brighten this brothy spring vegetable soup.
5
Prep Time:
10
10
Cook Time:
55
55
Total Time:
1 5
1 5
Servings: 6
Author: Lauren Keating
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
- ½ cup Elbow pasta
- ½ 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
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Add the diced pancetta to a large soup pot and cook over medium heat for about 5 minutes, until the fat begins to render. Add the diced onions and cook until just softened, 3–5 minutes. Stir in the water, carrot coins, diced potato, and drained white beans. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Add the green beans, zucchini, and elbow pasta; continue to simmer until the pasta is cooked through, 10–15 minutes.
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While the soup simmers, make the pesto. Finely chop the basil, garlic, parmesan, and pine nuts with a chef’s knife or pulse them in a food processor until they form a smooth paste. Transfer the mixture to a small bowl and drizzle in the olive oil, stirring to combine.
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Stir the pesto into the finished soup and season with salt and pepper to taste. Let the soup rest for about 5 minutes so the flavors meld, then serve warm.
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