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french pesto soup with potatoes zucchini kale peas carrots tomatoes and beans

Pesto Soup with Zucchini and Potatoes

Kelly Jensen
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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American, French, Italian
Servings 8 servings
Calories 334 kcal

Ingredients
  

For The Soup

  • 1/2 cup dried cannellini beans soaked overnight (or 1 14-ounce can)
  • 1/2 cup dried cranberry beans soaked overnight (or 1 14-ounce can)
  • 1 lb zucchini
  • 1 lb green beans chopped into bite sized pieces
  • 3 yellow potatoes diced
  • 1 cup mini farfalle pasta or other small pasta shape
  • 1 cup peas
  • 6 cups stock
  • 1 cup grated gruyere or parmesan cheese optional
  • 1 teaspoon Sea Salt
  • 1 teaspoon tellicherry pepper

For the Pesto

  • 1.5 lbs ripe tomatoes
  • 1 large bunch basil
  • 3 cloves garlic
  • 1/4 cup olive oil

Instructions
 

For the Soup

  • 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

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If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 334kcalCarbohydrates: 47gProtein: 15gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 1216mgPotassium: 1227mgFiber: 10gSugar: 8gVitamin A: 1691IUVitamin C: 45mgCalcium: 246mgIron: 4mg
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