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Spring Vegetable Soup With Pesto

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“One bowl of this hearty soup provides three of the recommended five daily servings of vegetables!”
4hrs 45mins

Ingredients Nutrition


  1. Cover beans with 6 cups cold water in a large pot- Bring to a boil; remove from heat and let stand, covered, 1 hour.
  2. Drain beans; return to pot- Cover with 3 quarts cold water.
  3. Add bay leaf and thyme; bring to a boil.
  4. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
  5. Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water.
  6. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
  7. Make pesto: Finely chop garlic in a food processor.
  8. Add basil; process.
  9. Add cheese and oil; process until combined.
  10. Add green beans and zucchini to pot.
  11. Cook, uncovered, 20 minutes.
  12. Add peas; cook until soft, 5 to 10 minutes.
  13. Season with salt and pepper.
  14. Divide among bowls; top each with 1 heaping teaspoon pesto.

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