Vegetable soup with pesto – Once Upon a Chef

Vegetable soup with pesto – Once Upon a Chef

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Prepare a simple fresh vegetable soup with pesto and Parmigiano Reggiano—perfect for cool summer nights or a comfort on rainy days.

Vegetable soup with pesto

Broth-based vegetable soups can sometimes feel a little “um,” but this soup is far from that. It’s filled to the brim with fresh garden goodness – zucchini, peas, carrots and celery – and adding a spicy pesto sauce and Parmigiano Reggiano at serving time really amps up the flavour. The soup also includes a bit of orzo, a small rice-shaped pasta, ensuring it’s not only healthy, but satisfying as well. You can serve the soup as a standalone snack with garlic bread or pair it with grilled cheese sandwiches. What’s really great is how quick and easy it is to prepare. Once you’re done chopping your vegetables, you’re just 25 minutes away from a relaxing meal. And if making your own pesto isn’t on the agenda, don’t worry — a high-quality, store-bought version works just fine.

What you will need to prepare vegetable pesto soup

Ingredients for making vegetable pesto soup

Step by step instructions

Heat olive oil in a large soup pot over medium heat. Add onions, carrots and celery.

Add onions, carrots and celery to the pot Cook, stirring often, until onions are soft and translucent and vegetables are partially cooked, about 10 minutes. Stir in tomato paste.

Add tomato paste to soft vegetables Cook, stirring constantly, for another 2 minutes, then add the chicken broth, salt, pepper and bay leaves.
Add chicken broth, salt, pepper and bay leaves

Bring to a simmer then add the orzo. Reduce heat to medium-low and simmer for 8 minutes.

Add orzo to boiling soupAdd zucchini and frozen peas.

Add peas and zucchiniAdjust the heat to a boil again and cook until the orzo is cooked and all the vegetables are tender and crunchy, about 2 minutes more. Remove bay leaves. Taste and adjust seasoning if necessary.
Ladle the vegetable soup into bowls and garnish with a tablespoon of pesto and grated Parmigiano-Reggiano cheese. Pass more pesto and cheese at the table.
A bowl of vegetable soup

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Vegetable soup with pesto

Prepare a simple fresh vegetable soup with pesto and Parmigiano Reggiano—perfect for cool summer nights or a comfort on rainy days.

ingredients

  • 2 tablespoons Extra virgin olive oil
  • 2 Small yellow onion, 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
  • A large piece of Parmigiano-Reggiano, to grate over the soup

directions

  1. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring often, until the onion is soft and translucent and the vegetables are partially cooked, about 10 minutes. No brown. Reduce heat if necessary. Add the tomato paste and cook, stirring frequently, for an additional 2 minutes.
  2. Add the chicken broth, salt, pepper and bay leaves and bring to a gentle boil. Add the orzo, then reduce the heat to medium-low and simmer for 8 minutes. Add zucchini and frozen peas. Adjust the heat to a boil again and cook until the orzo is cooked and the vegetables are tender and crunchy, about 2 minutes more. Remove bay leaves. Taste and adjust seasoning if necessary (keep in mind that the soup will taste a bit bland before adding the pesto and Parmigiano-Reggiano).
  3. Pour the soup into bowls and garnish with a tablespoon of pesto and grated Parmigiano-Reggiano cheese. Pass more pesto and cheese at the table.
  4. Instructions for use in the freezer: The soup can be frozen for up to 3 months. Thaw the soup in the refrigerator for 12 hours, then reheat it on the stove over medium heat until hot. (Orzo absorbs a lot of the broth while in the refrigerator, so if necessary, thin the soup with a little water or broth while reheating.)

the husband

Nutrition information

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  • Per serving (6 servings)
  • Calories: 215
  • fat: 9 grams
  • Saturated fat: 2 grams
  • Carbohydrates: 26 grams
  • sugar: 6 grams
  • Fiber: 3 grams
  • protein: 11 grams
  • sodium: 727mg
  • Cholesterol: 1 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional statements on this site have not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. The data is calculated through the electronic nutritional calculator Edamam.com. Although I make every effort to provide accurate nutritional information, these numbers should be considered estimates only. Various factors such as the types or brands of products purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their nutrition fact sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information using the actual ingredients used in your recipe, using your preferred nutrition calculator.

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