Potato Vegetable Soup With Homemade Pesto | Delicious Vegetarian Comfort Food

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.