Potato Vegetable Soup With Homemade Pesto
Summary
Recipe for potato vegetable soup with homemade pesto.
Potato Vegetable Soup With Homemade Pesto
- One-pot method for easy preparation and cleanup.
- Uses pantry-friendly ingredients such as canned chickpeas and diced tomatoes.
- Includes an optional homemade pesto made from basil, garlic, cheese, walnuts and olive oil.
- Pesto keeps in the refrigerator for 3–5 days and the author notes she also keeps it in the freezer for quick meals.
- Recipe yields 8 servings—great for feeding a family or for leftovers.
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium high heat. (I used an 8 qt. Dutch oven).
- When the oil is hot, add the onions and a pinch of kosher salt to the pot and cook 5-8 minutes until they’re translucent and soft.
- Add the carrots, celery, potatoes, salt, black pepper, rosemary, thyme, red pepper flakes and bay leaves. Cook another 5 minutes.
- Stir in the minced garlic and cook 1 minute longer.
- Next, add in the chickpeas, spinach, diced tomatoes and vegetable broth. Give it all a stir. Place the cover on the pot. Turn the heat to high.
- Once the soup comes to a boil, reduce the heat to simmer. Place the cover back on and cook for 20-30 minutes until the veggies are tender but still toothsome. My soup was done in 20 minutes.
- Serve with a spoonful of pesto and some sprinkled grated pecorino Romano on top. Enjoy!
- Note: I did add approximately 2 more teaspoons of kosher salt to the soup. It’s important to taste as you go. It will also depend on the salt level in your broth.
- Put all ingredients except the olive oil plus a big pinch of kosher salt in the food processor and pulse approximately 10 times.
- While the processor is running, add your olive oil and stream until your desired consistency. I use approximately ½ C and add more when I prepare a dish.
- This can be kept in your refrigerator for 3-5 days. I always like to have this on hand in my freezer for a quick meal.
Video
Tried this recipe?
Let us know how it was!Pesto: Make-Ahead & Storage
Homemade basil pesto keeps in the refrigerator for 3–5 days and can also be frozen to have on hand for quick meals.
What is pesto and why it works with this soup
Pesto is a sauce made from fresh basil, garlic, hard cheese, nuts, and olive oil. It contributes bright herbal and garlicky notes, a nutty element from the nuts, and richness from the oil and cheese. Those elements contrast with the earthy potatoes and hearty vegetables, so a spoonful on each bowl adds aroma and a fresh pop of flavor.
Frequently asked questions
What does “toothsome” mean in the instructions?
Toothsome means the vegetables are tender but still have a slight bite—soft enough to eat easily, but not mushy. For this soup that typically means the potatoes and carrots are cooked through but still hold their shape.
Watch Dr. J Make Potato Vegetable Soup With Homemade Pesto
Watch Dr. J make Potato Vegetable Soup With Homemade Pesto and see how it comes together.
