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Spring Vegetable Soup With Pesto

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

2 cups

Basil, loosely packed fresh leaves

1

Bay leaf

8 oz

Bliss or yukon gold potatoes, Red

2

Carrots, medium

2

Garlic cloves, small

4 oz

Green beans

2

Leeks, medium

1 cup

Navy or white beans, dried

1 cup

Peas, fresh frozen

1 lb

Plum tomatoes

1 tsp

Thyme, fresh

1

Zucchini, small

2 cups

Vegetable broth, low-sodium

1

Pepper, Freshly ground

1 tsp

Salt, coarse

2 tbsp

Olive oil, extra-virgin

1/4 cup

Parmesan cheese