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Make-Ahead Spring Vegetable Soup with Pesto

[Photograph: Suzanne Lehrer]

Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup. This soup is simmered for only 15 minutes to preserve the fresh flavor of spring's finest, while still keeping some bite to the vegetables. This is a great way to use up leftovers; you can add in beet greens, string beans, or any other veggies sitting on your refrigerator shelf, or even some cannellini beans to steer this into minestrone territory. I stirred in a big dollop of pesto just at the end for extra flavor and brightness. If you want deeper pesto flavor and are taking this to go, stir in before refrigerating. If not, stir in just before reheating.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef.

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