Mediterranean Green Pesto Vegetable Soup
This vibrant green Mediterranean-style soup is packed with fresh vegetables, herbs, and a swirl of basil pesto that adds depth, aroma, and richness. It’s light yet satisfying, nutrient-dense, naturally vegetarian (and can be made vegan), and perfect for a cozy lunch or dinner. Think minestrone meets pesto — but greener, brighter, and loaded with Mediterranean flavors.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
Soup Base
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 celery stalks, chopped
1 medium zucchini, diced
1 cup green beans, chopped
2 cups baby spinach or kale
1 cup peas (fresh or frozen)
1 medium potato, small-diced (optional for heartiness)
4 cups vegetable broth
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste
Juice of ½ lemon (optional but brightening)
Pesto Finish
2–3 tbsp basil pesto (store-bought or homemade)
Extra basil or parsley, chopped
Optional: 1–2 tbsp grated Parmesan (or vegan Parmesan)
Instructions
1. Sauté the aromatics
1. Heat olive oil in a large pot over medium heat.
2. Add onion and celery. Cook 5–6 minutes, until softened.
3. Add garlic and cook 1 minute until fragrant.
2. Add the vegetables
1. Stir in zucchini, green beans, peas, and potato (if using).
2. Add oregano, thyme, salt, and pepper.
3. Cook 2–3 minutes to coat vegetables in the herbs and oil.
3. Add broth and simmer
1. Pour in the vegetable broth.
2. Bring to a boil, then reduce heat to a simmer.
3. Cook 15 minutes, or until vegetables and potatoes are tender.
4. Add greens
1. Stir in spinach or kale.
5. Finish with pesto
1. Turn off the heat.
2. Stir in 2–3 tbsp basil pesto.
3. Add lemon juice for brightness.
4. Taste and adjust seasoning.
6. Serve
Ladle into bowls and top with:
- More pesto
- Fresh basil or parsley
- Parmesan (optional)
Serve with crusty bread or warm pita.
❓ Frequently Asked Questions
Can I add pasta or grains?
Absolutely — small pasta, farro, or quinoa makes it heartier.
Can I use different vegetables?
Yes! Great substitutes: broccoli, cauliflower, leeks, chard, or artichokes.
Can I blend it?
Blend half or all of the soup for a creamier green soup.
Tips for Best Results
Add the pesto off the heat to preserve flavor and color.
Use high-quality olive oil and pesto — they define the soup’s flavor.
Fresh lemon brightens the entire dish.
Add chili flakes for subtle heat.
Don’t overcook the green vegetables — keep them vibrant and tender-crispy.
Estimated Nutrition
Calories: ~170
Protein: ~5 g
Carbs: ~19 g
Fiber: ~4 g
Fat: ~10 g
Saturated fat: ~2 g
Sodium: ~500 mg