Make-Ahead Spring Vegetable Soup with Pesto Recipe

Serves: 2 Save

Ingredients (14)

  • 1 tablespoon olive oil
  • 2 medium cloves garlic, peeled and smashed
  • 4 spring onions, white and light green parts only, thinly sliced
  • 2 medium carrots, peeled and sliced 1/4-inch thick
  • 2 stalks celery, peeled, sliced 1/4-inch thick
  • 2 leeks, white and light green parts, sliced into 1/4-inch-thick half-moons
  • 1 bulb fennel, cored and sliced 1/4-inch thick
  • Kosher salt
  • 6 cups homemade or store-bought low sodium vegetable stock
  • 1 bay leaf
  • 1/2 cup peas, fresh or frozen
  • 1 zucchini, peeled into ribbons with vegetable peeler
  • Freshly ground black pepper
  • 1 1/2 tablespoons pesto

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Serious Eats