Name: Garden Vegetable Soup with Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tbsp 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; 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

Ingredients

Servings:

3 tbsp

extra-virgin olive oil

1 1/2 cup(s)

diced onion

medium carrots, diced into ½-inch cubes

medium leeks, finely sliced

stalks of celery, sliced into ½-inch pieces

potatoes, peeled and diced into ½-inch cubes

kosher salt and freshly ground black pepper, to taste, see notes

6 cup(s)

chicken broth

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

14-ounce can of cannellini beans, drained and rinsed, see notes 1

2 cup(s)

organic basil leaves

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

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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.

Garden Vegetable Soup with Pesto Recipe: Measure and prep all ingredients.

Step 2

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

Garden Vegetable Soup with Pesto Recipe: Stir in the onions, leeks, carrots and celery.

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.

Garden Vegetable Soup with Pesto Recipe: Stir in the chicken broth, tomatoes and a pinch of salt and pepper.

Step 6

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

Garden Vegetable Soup with Pesto Recipe: Stir in the cabbage, zucchini, and beans.

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. Optionally, blend in a food processor or a blender.