Vegetable Soup with Pesto
Total Time
45 Minutes
Prep Time
20 Minutes
Cook Time
25 Minutes
Rating
4.94 out of 5 stars
(49)
Ingredients
6 servings
- 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
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Preparation
Chef’s notes
This vegetable soup is incredibly versatile and perfect for using up whatever you have on hand. Feel free to mix and match your favorite veggies—potatoes, diced tomatoes, green beans, corn, baby spinach, or kale are all great additions. You can swap out the pasta for chickpeas or white beans for a bit of extra protein, or throw in any other leftover veggies you have in the fridge that you need to use up. And if you have fresh herbs on hand, like thyme, rosemary or parsley, feel free to toss them in for added depth of flavor.
Make-Ahead/Freezing Instructions:
The can be made up to 3 days ahead of time. However, keep in mind that the orzo will absorb the broth and become mushy if left in the soup for too long. If you plan to make the soup ahead, I suggest cooking the orzo separately and storing in a separate container. When ready to serve, reheat the soup gently, then stir in the orzo. Leftover soup can be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. (Keep in mind that the orzo may soak up some of the broth while in the freezer and become a bit mushy. If necessary, thin the soup out with a bit of water or broth when reheating.)