Pesto Soup

Pesto Soup

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Kimiko Palanzi


Delicious! Easy.
I very loosely follow the recipe's ingredients and measurements.


★★★★★ 1 vote

4 (full-serving)


  • 6 c
  • 1/2 tsp
  • 1 c
    potato, peeled and diced
  • 1 medium
    onion, diced
  • 2 c
    frozen veggies (peas, corn, carrots, green beans)
  • 1/2 c
    uncooked pasta or rice
  • 1 can(s)
    red kidney beans
  • 2 tsp
    dry parsley
  • 3 tsp
  • 1/4 c
    olive oil
  • 1/4 c
    grated parmesan cheese
  • 3 Tbsp
    tomato paste
  • 1 clove
    garlic, minced
  • 1/8 tsp

How to Make Pesto Soup


  1. Combine all ingredients up to, and including kidney beans. Bring to boil, then simmer low 45 minutes. Add pesto ingredients (parsley to the end of list). Stir. Simmer low for 20 minutes, stirring occasionally.
  2. Serve with fresh grated Parmesan and a French baguette.

Printable Recipe Card

About Pesto Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Hashtag: #pesto

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