Vegetable Soup with Basil Pesto

Vegetable Soup with Basil Pesto is healthy, hearty, and full of flavor! Perfect to make ahead for a great lunch or quick dinner, this hearty soup will fill you up without packing on the pounds.

Vegetable Soup with Basil PestoIngredients:

2 medium carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1 teaspoon minced fresh thyme
1 tablespoon olive oil
2 (32-oz.) containers organic vegetable broth
2 plum tomatoes, seeded and chopped
1 medium zucchini, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-oz.) can cannellini beans, drained and rinsed
1/2 cup uncooked mini farfalle (bow-tie) pasta
Basil Pesto (See Recipe Below)


1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.

Recipe and photo from:

Basil Pesto Recipe

Basil PestoIngredients:

  • 2 cups firmly packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, chopped
  • 1/2 teaspoon kosher salt


Process all ingredients in a food processor until finely ground. Refrigerate in an airtight container up to 1 week.

Recipe and photo from: