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PointsPlus Spring Vegetable Soup with Pesto Recipe

Staff Writer
Pea Soup

Pea Soup

A touch of pesto adds a bright note to this delicious French-inspired soup. Swirl it in at the end for the most flavor. 

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Deliver Ingredients


  • 1 teaspoon extra-virgin olive oil
  • 4 medium leeks, white and green parts only, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 teaspoon kosher salt
  • 2 teaspoons minced garlic
  • 64 ounces canned chicken broth
  • 1 cup zucchini
  • 1 cups green peas, fresh or frozen
  • 19 ounces canned cannellini beans, rinsed and drained
  • One 14 ½ ounce-can diced tomatoes, drained
  • 4 teaspoons store-bought pesto sauce or homemade pesto


Heat oil in a large soup pot over medium heat; add leeks, celery, carrots, and salt. Cook, stirring frequently, until vegetables begin to soften, about 10 minutes. 

Stir garlic into pot; cook for 1 minute. Add broth and increase heat to high, bringing it to a boil. Stir in zucchini, peas, beans, and tomatoes. Cook until flavors blend, about 10 minutes. 

Serve soup with pesto, swirled into top. 

Vegetable Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Vegetable Soup Cooking Tip

Most soups are better the day after they are made. If possible refrigerate your soup overnight before serving.