Spring Vegetable Soup Pesto

The first time I tasted this soup, I was standing in my cousin's cramped Brooklyn kitchen with rain streaking the windows and her cat winding between my ankles. She had thrown it together from a farmers market haul that morning, and I remember being suspicious of how little effort seemed involved for something so fragrant. The pesto hit the hot broth and filled the room with something that made me forget I'd been damp and cranky all afternoon.

I made this for my neighbor last April when she was recovering from a sinus infection, and she texted me three days later asking for the recipe so she could batch-cook it for her book club. I had forgotten to write anything down, so I stood at my stove the next morning reconstructing it from memory, measuring olive oil into a mug because my measuring cups were in the dishwasher.

Ingredients

• Olive oil: Nothing fancy required here, though I have used the good stuff when feeling indulgent and noticed the difference in that first spoonful.
• Leek: The white and pale green parts only; save those tough dark greens for stock or compost, and wash carefully since grit loves to hide between the layers.
• Carrots and celery: The quiet workhorses of soup, providing sweetness and depth without demanding attention.
• Zucchini: Adds body without heaviness; I prefer a medium dice so it does not dissolve completely.
• Green beans: Trimmed and cut into manageable pieces; they retain a slight bite that contrasts the softer vegetables.
• Potato: One small one does the trick, lending just enough starch to give the broth some heft.
• Vegetable broth: Homemade is lovely if you have it, but a decent carton works perfectly well.
• Peas: Fresh shelled peas are a revelation in late spring, though frozen hold their own and save you the labor.
• Baby spinach: Wilts in moments and brings color that makes the whole pot look alive.
• Salt and pepper: Taste as you go; vegetables vary in their need for seasoning.
• Dried Italian herbs: Entirely optional, but a nice bridge between the vegetables and the basil to come.
• Basil pesto: Store-bought is completely respectable here, though homemade will make you feel briefly invincible.

Instructions

Build your base:

Warm the olive oil in your largest pot over medium heat. Add the leek, carrots, and celery, letting them soften and release their sweetness for about five minutes. You want them fragrant and yielding but not browned.

Add the hearty vegetables:

Toss in the zucchini, green beans, and potato, stirring to coat everything in the oil. Another three minutes of cooking helps them begin to soften and develop flavor.

Simmer the broth:

Pour in the vegetable broth and bring the pot to a gentle boil. Reduce the heat, cover, and let everything simmer quietly for fifteen minutes. This is when you can wipe down your cutting board or pour yourself something to drink.

Finish with the tender greens:

Add the peas and spinach, stirring until the spinach wilts into the broth. Five more minutes of simmering brings all the vegetables to perfect tenderness without mush.

Season and taste:

Add salt, pepper, and herbs if using, adjusting until the broth tastes balanced and compelling on its own.

Serve with the flourish:

Ladle into bowls while hot, then add that generous spoonful of pesto to each. Swirl it slightly so ribbons of basil oil streak through the broth, and garnish with fresh leaves if you have them.

Save

My daughter ate three bowls of this last spring after a particularly brutal track meet, hunched over the kitchen island still in her running clothes, not speaking, just nodding when I offered more. It has become our unofficial meal for hard days and small celebrations alike.

Making It Your Own

I have thrown in asparagus tips when they looked too beautiful to pass up, and once added a handful of cooked white beans when I needed to stretch the pot for unexpected guests. The soup accommodates without complaint.

What to Serve Alongside

A hunk of crusty bread is non-negotiable in my house, preferably torn rather than sliced so you get ragged edges that soak up broth beautifully. A crisp white wine like Sauvignon Blanc completes the picture without competing.

Storing and Reheating

This keeps well for three days, though the vegetables will soften further and the bright green will fade slightly. Reheat gently and add a fresh dollop of pesto to wake everything back up.

• Freeze without the pesto and spinach, adding both fresh when you reheat.
• Thin with additional broth if the potato thickens more than you prefer.
• Taste again after reheating; soups often need a pinch more salt the next day.

Save

However you adapt it, this soup rewards the kind of intuitive cooking that comes from paying attention rather than following rules. Make it once and you will stop measuring altogether.

Recipe FAQs

→ What vegetables are included in this spring soup?

Leek, carrots, celery, zucchini, green beans, peas, spinach, and potato are combined for a fresh, flavorful base.

→ How is the pesto used in the dish?

Basil pesto is added as a finishing touch atop the soup to impart fresh herb aroma and enrich the flavor profile.

→ Can the soup be made vegan?

Yes, by using a dairy-free pesto alternative, the soup suits vegan and plant-based preferences.

→ How long is the total cooking time?

The soup takes about 30 minutes to cook after a brief 15-minute preparation, totaling around 45 minutes.

→ Can other vegetables be substituted?

Seasonal spring veggies like asparagus or fava beans can replace or supplement the listed vegetables for variety.

→ What tools are recommended to prepare this dish?

A large soup pot, chef's knife, cutting board, and ladle are ideal for efficient preparation and serving.