A gorgeous spring vegetable soup with rustic pesto and kamut farfalle to honor the springtime and the lush colorful vegetables it brings with it. A bright and delicious soup that can be served just as it is for a light lunch or with a scoop of farfalle pasta when you are looking for something a little more hearty. This soup takes no time to prepare and the rustic pesto adds an extra zing to the dish. For the omnivores, please scroll to the bottom of the page to find an option with chicken.

Serves – 4

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Spring Vegetable Soup

  • 1 leek, finely sliced
  • ½ onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 fresh bay leaf
  • 2 tblsp. of olive oil
  • 2 baby fennels, sliced
  • 1 bunch of asparagus, chopped into 5cm peices
  • 1 cup of fresh peas
  • 1 small zucchini, cubed
  • 250 grams of cannellini beans, cooked or you can use canned if you prefer
  • 2 tblsp. of fresh parsley, finely chopped
  • 2 tblsp. of fresh mint, finely chopped
  • Juice from half a lemon
  • 1.6 litres of vegetable stock
  • Ground black pepper

In a pan, add the olive oil and heat slightly then add the onion, leek, bay leaf and garlic, sauté until the onion and leek are a little transparent. Follow by adding the fennel and zucchini, sauté for 2 minutes and then add the vegetable stock. Bring to the boil and turn down to a simmer, add the asparagus, peas, cannellini beans, lemon juice, black pepper and herbs. Cook further until the peas are just tender, but not over cooked.

Rustic Basil Pesto

  • 30 gms of fresh basil, coarsely chopped
  • 2 small cloves of garlic, finely chopped
  • 4 tblsp. olive oil
  • Pinch of sea salt
  • Pinch of cracked pepper

Combine all ingredients well in a small bowl and use to drizzle over the top of your soup.

Serve your soup topped with a good drizzle of rustic pesto and a slice of fresh lemon. To make it a little more hearty, add a scoop of farfalle pasta to the bottom of the bowl before adding the soup. Farfalle is a tiny bow shaped pasta, I use farfalle size no.59 or you can use risoni.

Spring Vegetable Soup w/ Rustic Pesto & Kamut Farfalline
Spring Vegetable Soup w/ Rustic Pesto & Kamut Farfalline

For the omnivores...

Spring Vegetable Soup w/ Chicken (serves 1)

  • 1 chicken Maryland
  • Drizzle of olive oil
  • Small pinch of sea salt
  • Pinch of ground black pepper

In a pan heat a drizzle of olive oil on medium heat, once hot add the chicken piece, season with a small pinch of sea salt and pepper and brown on both sides. Once the chicken is browned, cover with a lid and cook until the chicken starts to fall away from the bone, then you can shred the chicken from the bone and stir it through the spring vegetable soup drizzled with rustic pesto.

Spring Vegetable Soup w/ Rustic Pesto & Kamut Farfalline & chicken

Bon appétit x