Spring Vegetable Soup with Pesto Recipe | Yummly

Spring Vegetable Soup with Pesto

Read Directions
Add to Meal Planner

Add to Meal Planner


  • 10 grams parsley leaves (picked, plus a few sliced leaves to granish)
  • 10 grams basil leaves (picked, plus a few sliced leaves to garnish)
  • 5 grams almonds
  • 1/2 tablespoon olive oil
  • 250 milliliters vegetable stock
  • 50 grams macaroni (dried)
  • 100 grams yellow pepper (chopped)
  • 100 grams courgette (cut into small diagonal chunks)
  • 50 grams frozen peas
  • 4 cherry tomatoes (halved)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. For the pesto, place parsley and basil leaves in a food processor, add almonds, olive oil and 1 tbsp vegetable stock. Season then process until combined. Set aside.
    2. Bring remaining stock and 1 1/4 cups water to a boil. Add pasta and cook for 3-5 mins. Add peppers, zucchini and peas and cook for 2 mins. Add tomatoes and cook until pasta is al dente. Serve with pesto and reserved herbs.
    Discover more recipes from RecipesPlus

    Stop Wasting, Start Saving.

    Save time and money with a weekly meal plan – and get dinner on the table with ease.

    Get Started