Sunday Soup: Spring Vegetable Soup with Pesto

I just love spring
and I just love soup
alas, most of my favorite soups are those hearty, meaty ones we eat in winter.
This week I was craving a light spring soup
so I went to my Pinterest!
I searched for easy, spring, soup
bunches of options but I found THIS ONE
The beginning of this glorious creation

Basically, it calls for 
  • 2 oz pancetta (I used bacon!)
  • 2 sm onions (I used 1lrg purple onion)
  • 8 c water
  • 1 lrg carrot
  • 1 lrg potato diced
  • 1 can white beans drained
  • 1 c fresh green beans
  • 1 sm zucchini diced
  • 1/2 c elbow pasta
Now this recipe asks that you make your own pesto
I know how to make pesto and don’t really find that homemade is much better than store bought – so I opted for that option
If you want to make your own all you have to do is combine 1/2 c basil, salt and pepper to taste, 1 tbsp pine nuts, 1 tbsp olive oil, 1 oz parm cheese, 2 cloves minced garlic

Once you have all those ingredients together you just throw it into your processor or whatever mixing contraption you use and call it a day
So another spin on this recipe that I’ve done is it asks that you cook this whole soup on the stove and actually fry up the pancetta etc. 
I just tossed everything in my slow cooker and let it sit there all day. (bacon was raw so I let it cook ALL DAY) and plan on adding the pesto as I serve the soup. 
Obviously, I haven’t actually eaten the soup yet!
All done just waiting to add pesto
If you try it out, let me know what you think! And also, I’m running low on soup ideas… what should I try next?

1 thought on “Sunday Soup: Spring Vegetable Soup with Pesto”

  1. I see why you didn't try it right away… Sounded like it would be good but doesn't look appetizing. I'd drain it, add broccoli and Italian dressing and turn it into a pasta salad.

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