Pesto Vegetable Soup

Pesto Vegetable Soup

Two months ago my friend Angela brought over the best vegetable soup I’d ever tasted. It lasted but a day or two, and I found myself scraping the bottom of the pot for the final spoonful.

Pesto Vegetable Soup

I knew Angela had adapted the recipe from a cookbook we both own — “Around My French Table” by Dorie Greenspan — so I immediately set out to make another batch. I was concerned, however, that my soup wouldn’t taste as good Angela’s, figuring she used her husband Tim’s homemade stock. It’s challenging to replicate your own homemade stock let alone someone else’s, and I knew Tim’s was likely better than most. He’s a craftsman in the kitchen, paying close attention to detail and not one to rush the process. Exhibit A: this beautiful bread he made to go along with the soup:

Pesto Vegetable Soup

They didn’t use homemade stock I was relieved to learn. It was the homemade pesto stirred in at the end that was (in large part) responsible for giving the soup such incredible flavor. (After making this discovery, I started craving pesto regularly and smothered it on everything from eggs to salami.)

The soup is adaptable to many seasons and appetites. Angela added sausage to make it heartier. I do occasionally, as well. Whatever changes you make, don’t skip the pesto! It transforms the soup into something memorable.

Pesto Vegetable Soup

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