Save This dish showcases tender spring vegetables simmered gently in a savory broth, enhanced by a bright splash of lemon juice. A homemade basil pesto, made from fresh basil, pine nuts, garlic, Parmesan, and olive oil, adds an aromatic richness swirled through each serving. The soup is easy to prepare, perfect for a light, yet satisfying meal that captures fresh, seasonal flavors. Optional variations include adding pasta or beans for heartier texture and substituting Parmesan to suit dietary needs.
The first time I made this soup, it was a rainy Tuesday and I had a bag of mixed spring vegetables from the farmers market that needed using. My kitchen smelled like garlic and basil within minutes, and suddenly the gray day outside didnt matter anymore.
Last month I served this to my neighbor who was feeling under the weather. She sent me a text two days later asking for the recipe, saying it was the only thing that made her feel like herself again.
Ingredients
- Olive oil: Creates the foundation for sautéing the vegetables into sweetness
- Onion and leek: These aromatics build depth and gentle sweetness
- Garlic cloves: Two minced cloves add that essential Italian backbone
- Carrots: Diced small, they add natural sweetness and color
- Leek: Slice the white and light green parts thinly for mild onion flavor
- Green beans: Trimmed into 2 cm pieces, they hold their shape beautifully
- Asparagus: Cut into same size pieces as beans for even cooking
- Peas: Fresh or frozen, they add bursts of sweetness
- Baby spinach: Wilts into the soup for color and nutrition
- Zucchini: Diced medium, it soaks up all the broth flavors
- Vegetable broth: 5 cups create the perfect soup consistency
- Bay leaf: Adds subtle herbal depth while simmering
- Salt and pepper: Season generously to bring out vegetable flavors
- Lemon juice: Half a lemon brightens everything right at the end
- Fresh basil: The heart of your pesto, use tender leaves
- Pine nuts: Toast them lightly for deeper flavor if you have time
- Garlic clove: One small clove in the pesto packs a punch
- Parmesan cheese: Grated fresh adds umami and richness
- Extra virgin olive oil: 1/4 cup makes the pesto luxurious and smooth
Instructions
- Build your base:
- Heat olive oil in a large pot over medium heat, then add chopped onion and sliced leek. Sauté for 3 to 4 minutes until softened and fragrant, but not browned.
- Add the hard vegetables:
- Stir in minced garlic, diced carrots, and zucchini. Let them cook for another 3 minutes, stirring occasionally to release their aromas.
- Simmer the soup:
- Add green beans, asparagus, and bay leaf. Pour in the vegetable broth and bring to a gentle boil, then reduce heat, cover, and simmer for 15 minutes.
- Add delicate vegetables:
- Stir in peas and cook for 5 minutes more. Add the spinach and cook until just wilted, about 1 to 2 minutes. Remove the bay leaf.
- Season and brighten:
- Taste the soup and season with salt, pepper, and lemon juice. The acid should wake up all the vegetable flavors.
- Make the pesto:
- While soup simmers, blend basil, pine nuts, garlic, and Parmesan in a food processor. With motor running, slowly drizzle in olive oil until smooth.
- Finish and serve:
- Ladle hot soup into bowls and swirl a generous spoonful of pesto into each serving. Serve immediately while the vegetables are tender and bright.
Save My three year old nephew who usually refuses anything green actually asked for seconds. The pesto swirl makes it feel special and the vegetables stay tender but recognizable.
Make It Your Own
Sometimes I add small pasta shapes or white beans for extra heartiness. The soup base is forgiving and welcomes whatever vegetables look best at the market.
Pairing Suggestions
Crusty bread is non negotiable for dunking. A crisp white wine like Sauvignon Blanc cuts through the rich pesto beautifully.
Storage and Meal Prep
This soup keeps well in the fridge for three days, though the vegetables will soften. Store pesto separately and swirl in just before serving.
- Freeze soup without pesto for up to three months
- Reheat gently over low heat to preserve vegetable texture
- Add a splash of water if it thickens in the fridge
Save Theres something about a bowl of bright green soup that makes everything feel possible again.
Recipe FAQs
- → What vegetables are used in this dish?
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The soup includes onion, leek, garlic, carrots, zucchini, green beans, asparagus, peas, and baby spinach.
- → How is the pesto prepared?
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The pesto is blended from fresh basil leaves, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil, seasoned with salt and pepper.
- → Can this dish be made vegan?
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Yes, by substituting Parmesan cheese with nutritional yeast, the pesto becomes vegan-friendly.
- → What cooking tools are recommended?
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A large pot for simmering, a food processor or mortar and pestle for blending pesto, a chopping board, knife, ladle, and wooden spoon are helpful.
- → What allergens are present?
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The dish contains dairy from Parmesan and tree nuts from pine nuts. Alternatives can be used for allergies.
