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


Learn how to make this recipe at Serious Eats

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