Spring Vegetable Soup Pesto

The first day temperatures finally broke sixty degrees, I found myself at the farmers market buying way more vegetables than any reasonable person needs. That evening, my kitchen became a chaotic celebration of spring, with every available surface covered in peas, leeks, and herbs. This soup emerged from that joyful abundance, and it is been my go to way to welcome the season ever since.

I made this for my sister last April when she was feeling particularly worn down by winter. She took one sip, closed her eyes, and said it tasted like sunlight in liquid form. Now she requests it every time the first daffodils appear.

Ingredients

• 1 tablespoon olive oil: A good quality oil makes a noticeable difference in the base flavor
• 1 small yellow onion, finely chopped: Yellow onions have a milder sweetness that works beautifully here
• 2 garlic cloves, minced: Fresh garlic is non negotiable for that aromatic foundation
• 2 medium carrots, diced: They add natural sweetness and vibrant color
• 1 leek, white and light green parts only, sliced: Leeks bring a subtle onion flavor that is more refined than regular onions
• 1 medium zucchini, diced: Keep the pieces uniform for even cooking
• 100 g fresh or frozen peas: Frozen work perfectly fine if fresh are not available yet
• 100 g green beans, trimmed and cut into 2 cm pieces: Small pieces cook faster and are easier to eat
• 1 small potato, peeled and diced: This adds body and makes the soup more satisfying
• 1.25 liters vegetable broth: Use a broth you enjoy drinking on its own
• 100 g baby spinach or chard, roughly chopped: Add at the very end to maintain that bright green color
• 1 teaspoon salt, or to taste: Start with less, the pesto will add saltiness too
• 1/2 teaspoon freshly ground black pepper: Freshly ground makes a real difference
• 1/2 teaspoon dried thyme or herbes de Provence: Either works beautifully with the vegetables
• Juice of 1/2 lemon: This brightens all the flavors and cuts through the richness
• 4 tablespoons basil pesto: Homemade is ideal, but a good quality store bought version works wonderfully
• Fresh basil leaves: For garnish and an extra pop of fresh aroma
• Grated Parmesan cheese: Omit for vegan or if you are avoiding dairy

Instructions

Build your aromatic base:

Heat olive oil in a large pot over medium heat, then add onion and leek, sauteing for about 3 minutes until they soften and release their sweet fragrance.

Add the hearty vegetables:

Stir in garlic, carrots, and potato, cooking for another 3 to 4 minutes while stirring occasionally to prevent any sticking.

Introduce the quick cooking vegetables:

Add zucchini, green beans, and peas, cooking for just 2 minutes to start softening them without losing their bright color.

Simmer to perfection:

Pour in the vegetable broth, bring to a gentle boil, then reduce heat, cover, and let simmer for 12 to 15 minutes until all vegetables are tender.

Add the final greens:

Stir in spinach or chard and cook for just 2 minutes until wilted but still vibrant.

Season and brighten:

Add salt, pepper, thyme, and lemon juice, tasting and adjusting as needed.

The grand finish:

Ladle into bowls and top each serving with a generous spoonful of pesto, garnishing with fresh basil and Parmesan if desired.

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This recipe became a staple during my first spring in a new apartment, when I was learning to cook with the seasons instead of just whatever I could find year round. Something about the bright green swirl of pesto against the colorful vegetables made even that tiny kitchen feel hopeful.

Making It Your Own

I have discovered that adding a handful of cooked pasta or white beans transforms this from a light starter into a satisfying main course. The way the starch slightly thickens the broth creates a more velvety texture that my family actually prefers.

Seasonal Swaps

When asparagus appears at the market, I will cut it into small pieces and add it with the green beans. Fava beans are another wonderful addition if you are willing to put in the extra work of shelling them.

Perfect Pairings

A crusty slice of sourdough bread is essential for soaking up every last drop of the broth. I also love serving this alongside a simple green salad dressed with a light vinaigrette to keep the meal feeling fresh.

• Grilled bread rubbed with garlic takes this to another level
• A crisp white wine like Pinot Grigio complements the vegetables beautifully
• Leftovers taste even better the next day as flavors meld

Save

There is something deeply restorative about a bowl of soup that tastes like the earth waking up again. I hope this recipe becomes part of your spring traditions too.

Recipe FAQs

→ Which vegetables are best for this dish?

Seasonal options like peas, green beans, zucchini, carrots, and leeks provide a fresh, tender texture perfect for this preparation.

→ Can this dish be made vegan-friendly?

Yes, by using vegan pesto and omitting Parmesan, it becomes suitable for vegan diets without sacrificing flavor.

→ What herbs complement the flavors most effectively?

Basil in the pesto pairs beautifully, while thyme or herbes de Provence in the seasoning add aromatic depth.

→ Is it possible to add protein to this dish?

Adding cooked white beans or small pasta shapes enhances protein content and makes the dish heartier.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator and consume within 2-3 days. Reheat gently to preserve the pesto's freshness.

→ What is the best way to garnish before serving?

A spoonful of fresh basil pesto topped with grated Parmesan and fresh basil leaves enhances both flavor and presentation.