Soup Du Semaine.

Soup of the week! I love making soup from scratch, it’s such an easy process that leaves room for improvisation and cuts out a lot of the salt that comes with most store bought soups. Not to mention soup is freezable, allowing for longer lasting, inexpensive meals for months.

This week’s soup is a recipe that I’ve wanted to try for a long time and since I’m in full-on soup making mode its the perfect time!

Also, I wanted to try making my own pesto so I’ve also included a really straight-forward recipe for that as well.

Minestrone with Pesto


  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 leek, sliced
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 potatoes, peeled and diced
  • 6 1/4 cups hot vegetable stock
  • 1 bay leaf
  • 1 spring of fresh thyme or 1/4 teaspoon dried thyme
  • 3/4 cup peas, fresh or frozen
  • 2-3 zucchini, finely chopped
  • 3 medium tomatoes peeled and finely chopped
  • 2 cups cooked or canned beans, such as cannellini
  • 3 tablespoons pesto sauce
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese to serve


  1. Heat the oil in a saucepan. Stir in the onion, leek, and cook 5-6 minutes. Add carrots, celery and garlic and cook over moderate heat for 5 minutes. Add the potatoes and cook for 2-3 minutes more.
  2. Pour in the hot stock and stir well. Add the herbs and season with salt and pepper. Bring to a boil, reduce heat and cook for 10-12 minutes.
  3. Stir in the peas if fresh and the zucchini, simmer for 5 minutes. Add the frozen peas, if using, and the tomatoes. Cover the pan and simmer for 5-8 minutes.
  4. About 10 minutes before serving, uncover the pan and stir in the beans. Simmer for 10 minutes. Stir in the pesto sauce, simmer for another 5 minutes. Remove from heat and let stand for a few minutes. Serve with grated parmesan cheese.

Pesto Sauce



  • 3 cups packed fresh basil leaves
  • 4 gloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup olive oil
  • 3/4 cup grated parmesan cheese
  • 1/2 cup chopped fresh parsley (optional)


  1. Combine all ingredients in bowl of a food process and blend until it becomes a smooth paste.


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