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“This soup takes advantage of summer vegetables bursting with flavor. If you find fresh small cannellini or other fresh beans, be sure to use them.”

Ingredients Nutrition


  1. Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
  2. Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
  3. Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
  4. Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
  5. Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
  6. Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
  7. Ladle into bowls and serve the remaining pesto separately.

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