Veggie Pesto Soup Recipes

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VEGGIE PESTO SOUP



Veggie Pesto Soup image

Home recipe for an easy and very delicious soup. Best served with fresh warm bread.

Provided by C. Berry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

6 ½ cups water
6 cubes vegetable broth
2 medium potatoes, cubed
2 carrots, diced
1 medium onion, diced
1 large zucchini, cubed
2 tablespoons sun-dried tomato pesto

Steps:

  • Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
  • Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

Nutrition Facts : Calories 134 calories, Carbohydrate 27.5 g, Fat 1.7 g, Fiber 4.7 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 71.6 mg, Sugar 5.8 g

SPRING VEGETABLE SOUP WITH PESTO



Spring Vegetable Soup With Pesto image

One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 17

1 cup dried navy or white beans, rinsed
1 bay leaf
1 teaspoon fresh thyme, finely chopped
2 medium leeks, diced and rinsed well
2 medium carrots, diced
8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
1 pound plum tomatoes, cubed
2 cups low-sodium vegetable broth
4 ounces green beans, cut into 1/2-inch pieces
1 small zucchini, cubed
1 cup fresh shelled or thawed frozen peas
1 teaspoon coarse salt
Freshly ground pepper
2 small garlic cloves
2 cups loosely packed fresh basil leaves
1/4 cup finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Steps:

  • Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
  • Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
  • Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
  • Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
  • Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

Nutrition Facts : Calories 282 g, Cholesterol 3 g, Fat 7 g, Fiber 14 g, Protein 14 g, Sodium 361 g

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)



Soupe au Pistou (Vegetable Soup With Pesto) image

The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.

Provided by Tejal Rao

Categories     soups and stews, main course

Time 45m

Yield Serves 4-6

Number Of Ingredients 18

1 tomato, cored
1 cup basil leaves
1 cup flat-leaf parsley leaves
2 garlic cloves
2 tablespoons extra-virgin olive oil
3 ounces Parmesan or Gruyère, grated
1 celery rib, diced
1 carrot, peeled and diced
1 leek, white and pale green parts only, thinly sliced
1 sprig thyme
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 pound potatoes, cut into bite-size pieces
1/2 pound zucchini or summer squash, cut into bite-size pieces
1/2 pound string beans, trimmed and cut into 1-inch pieces
3/4 pound kale, roughly chopped
1/2 pound fresh fava beans, shelled
3/4 cup small pasta shells

Steps:

  • Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
  • Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
  • Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
  • Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams

SUMMER VEGETABLE SOUP WITH PESTO



Summer Vegetable Soup with Pesto image

This summer vegetable soup is healthy yet totally satisfying - perfect for a rainy day or cool summer night.

Provided by Jennifer Segal

Categories     Soups

Yield 6

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 small yellow onions, chopped
2 carrots, cut into ¼-inch pieces
2 celery stalks, cut into ¼-inch pieces
2 tablespoons tomato paste
8 cups low sodium chicken broth
1 teaspoon salt
¼ teaspoon ground black pepper
2 bay leaves
⅔ cup orzo
1 small zucchini, cut into ¼-inch pieces
1 cup frozen peas
½ cup homemade or store bought pesto
Hunk of Parmigiano-Reggiano, for grating over soup

Steps:

  • Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often, for 2 minutes more.
  • Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary. (Remember, it will taste a little bland without the pesto and Parmigiano-Reggiano.)
  • Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The orzo make soak up much of the broth while in the freezer; if necessary, thin the soup out with a bit of water or broth while reheating.)

Nutrition Facts : Calories 215, Fat 9g, Carbohydrate 26g, Protein 11g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 727mg, Cholesterol 1mg

PESTO VEGETABLE SOUP (CROCK POT)



Pesto Vegetable Soup (Crock Pot) image

WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 6h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 (14 ounce) cans seasoned chicken broth with roasted garlic (I made my own)
1 cup onion, chopped
1 (10 ounce) package frozen peas (can be fresh)
9 ounces frozen cut green beans (can be fresh)
1 large zucchini, chopped
1 (28 ounce) can tomatoes (cut up or chopped)
2 (15 ounce) cans cannellini beans, drained and rinsed
1 teaspoon pepper
2 tablespoons pesto sauce (2 frozen pesto ice cubes)
1 (6 ounce) bag fresh Baby Spinach
grated parmesan cheese
additional pesto sauce
carrot, cut into disks
potato, cut into cubes
celery, chopped

Steps:

  • Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
  • Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
  • Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
  • note: cooked chicken can be added as well in the last 30 minutes as well.

Nutrition Facts : Calories 167.5, Fat 1.3, SaturatedFat 0.3, Sodium 379.8, Carbohydrate 30.6, Fiber 10.5, Sugar 9, Protein 10.2

SPRING VEGETABLE SOUP WITH BASIL PESTO



Spring vegetable soup with basil pesto image

A former magazine cover star, this satisfying soup is special enough for entertaining and easy enough to size down

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Snack, Soup, Supper

Time 25m

Number Of Ingredients 13

1 tbsp olive oil
2 leeks , washed and chopped
100g green bean , cut into lengths
1 large courgette , diced
1.2l hot vegetable stock
3 vine-ripe tomatoes , deseeded and chopped
400g can cannellini bean
1 nest vermicelli (about 35g)
25g pack basil
1 garlic clove , crushed
25g pistachio nuts
25g vegetarian parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury's)
2 tbsp olive oil

Steps:

  • Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
  • Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
  • Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
  • Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.

Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 2.35 milligram of sodium

VEGGIE TOP PESTO



Veggie Top Pesto image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 1/2 cups

Number Of Ingredients 9

1/4 cup chopped walnuts
1 clove garlic
1 cup carrot fronds
1/2 cup beet greens
1/2 cup celery leaves
1/3 cup grated Parmesan
2/3 cup olive oil
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
  • Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

A VEGGIE-PACKED MINESTRONE WITH PESTO SOUP RECIPE



A Veggie-Packed Minestrone With Pesto Soup Recipe image

Nearly 9 out of 10 Americans don't consume enough fruits and vegetables on a daily basis, but there are simple ways to change the amount...

Provided by David Zinczenko and Matt Goulding

Categories     Dinner, Lunch, Snack

Number Of Ingredients 21

1 Tbsp olive oil
1 medium onion
chopped
2 cloves garlic
minced
8 oz Yukon gold or red potatoes
cubed
2 medium carrots
peeled and chopped
1 medium zucchini
chopped
8 oz green beans
ends trimmed
halved
Salt and black pepper to taste
1 can (14 oz) diced tomatoes
8 cups low-sodium chicken stock (or a mixture of stock and water)
½ tsp dried thyme
½ (14-16 oz) can white beans (aka cannellini)
drained
Pesto Parmesan for grating

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Stir in the potatoes, carrots, zucchini, and green beans. Season with a bit of salt and cook, stirring for 3 to 4 minutes to release the vegetables' aromas. Add the tomatoes, stock, and thyme and turn the heat down to low. Season with salt (if still needed) and pepper to taste. Simmer for at least 15 minutes, and up to 45. Before serving, stir in the white beans and heat through. Serve with a dollop of pesto and bit of grated Parmesan.

Nutrition Facts : Calories 200

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