This Pesto Soup with Zucchini and Potatoes is a bright, herby, and comforting soup - loaded with pasta, vegetables, and fresh basil. It's a great soup to make if you have extra garden vegetables in the summer, or frozen vegetables in the winter. It's easy to meal prep and make ahead too, so you can have ready-made soups during the week.
Bring the cannelloni and cranberry beans to a boil and skim foam off top. Simmer and cook for about 2 hours until the beans are tender. Alternatively, you can use canned beans and skip this step.
Dice the zucchini and the potatoes into a small dice (1.5 inches) and add to the pot with the beans. Add green beans as well and the vegetable stock, peas, salt, and pepper. Simmer until the zucchini disintegrates (about an hour). Mash a few pieces of zucchini and potatoes against the side of the pot for thickness. Add macaroni, taste and season.
For the Pesto
In a food processor: peel and seed tomatoes and blend into a sauce. Set aside, and rinse out the processor bowl.
Add roughly chopped garlic, basil, and olive oil. Blend until smooth, then add the tomatoes and blend again.
Before serving, the soup, stir in the pesto into the soup pot.
If desired, serve with parmesan or gruyere cheese at the table.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and fromMisfits Market- they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get$10 off your first $30 box by clicking here!If you think organic produce is too expensive... think again, and giveMisfits Market a look!