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  1. Vegetable Soup with Pesto

Vegetable Soup with Pesto

00:40:00 Makes 4 servings, 1-1/2 cups each.
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2 2 Reviews
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Makes 4 servings, 1-1/2 cups each.

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Make It

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  • Soup
  • Heat oil in large saucepan on medium-high heat. Add onions, carrots and celery; cook 5 min. or until crisp-tender, stirring occasionally. Add broth, water and beans; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 15 min.
  • Pesto
  • Meanwhile, place basil, dressing and cheese in food processor or blender container; cover. Process until almost smooth.
  • Add peas to soup; simmer an additional 5 min. Ladle soup into 4 bowls; top each with 1 tsp. pesto. Serve with Premium Plus Crackers, if desired.

Kid Appeal

Omit the prepared pesto. Top each serving with 1 tsp. Kraft 100% Parmesan Grated Cheese.

Make Ahead

Chop vegetables the night before, then refrigerate in tightly covered container until ready to use. Or, make entire recipe the night before, and store soup and pesto in separate tightly covered containers in refrigerator until ready to serve.

Creative Leftovers

To store the extra pesto, cover and refrigerate for up to 1 week. Or, freeze pesto in ice cube trays. When frozen, remove cubes from trays and store in resealable freezer-weight plastic bags for up to 6 months.


  • Makes 4 servings, 1-1/2 cups each.

Healthy Living

  • Healthy Living

Nutrition Bonus

This hearty main dish soup is an excellent source of vitamin A and folic acid.

Nutritional Information

Serving Size Makes 4 servings, 1-1/2 cups each.
Calories 190
% Daily Value
Total fat 5g
Saturated fat 1g
Cholesterol 0mg
Sodium 1600mg
Carbohydrate 27g
Dietary fibre 10g
Protein 9g
Vitamin A 50 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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