This is one of my favorite go-to Summer soups. It’s hearty enough for a family dinner, and served with either a side of quinoa, or a warm, crusty loaf of bread – you’re in for a treat. The spinach pesto topping is what elevates this soup beyond a regular veggie soup. I always make a big pot and freeze what I don’t use.
FOR THE SOUP
- 2tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 spring of fresh thyme, leaves removed.
- 3 medium carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 1 yellow onion, finely chopped
- ½ medium zucchini, chopped
- 1 cup of sliced brown mushrooms
- ¼ head Savoy cabbage, cored and thinly shredded
- 8 cups vegetable stock
- 1 (15-oz.) can cannelini beans
- Kosher salt and freshly ground black pepper, to taste
FOR THE PESTO
- 2 cups fresh basil leaves
- 1 cup baby spinach leaves
- 2 cloves garlic, peeled and chopped
- 1 cup olive oil
- 1/2 cup toasted walnuts
- Kosher salt to taste
DIRECTIONS
- In a large stockpot, heat the oil and gently fry all the veggies and herbs for about 5-8 minutes or until they have softened (stir constantly to avoid burning.) Add the stock and the beans, and turn heat down to low. Simmer for 30 minutes.
- Meanwhile, place the pesto ingredients in a high speed blender, and blend until smooth.
- Ladle soup into warmed bowls and top with a generous spoon of pesto.
