Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Soup Week: Almost Spring Vegetable Soup with Pesto

Almost Spring Vegetable Soup with Pesto

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Running with Tweezers blogger, Tami, posted her Saturday Soup one day early to make it for the contest (Thanks, Tami!):

“I loaded up on some vegetables that were looking good at the market: really perky green beans, some great zucchini. Even a package of lovely red and yellow cherry tomatoes and the first English peas of the season. I had the best of intentions – some sort of crunchy salad – but time got away from me. In an effort to keep those vegetables from getting away from me too, I threw them in a soup with some leftover cannellini beans. Some vegetable stock. Nothing fancy. The kicker here is the pesto. Use your favorite recipe and make some from scratch…or plop a dollop of prepared stuff on this soup while it’s hot. The seasoning in the soup is minimal so you can let the pesto do the work for you.”


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.