Spring Vegetable Soup with Pesto- Weight Watchers Weekly

By amaliana

Points Plus Value- 4
A touch of pesto adds a bright note to this delicious French-inspired soup. Swirl it in at the end for the most flavor.

Ingredients

• 1 teaspoon extra-virgin olive oil
• 4 medium uncooked leeks, diced (white and light green parts only)
• 1 cup uncooked, diced celery
• 1 cup uncooked, diced carrots
• 1 teaspoon kosher salt
• 2 teaspoons minced garlic
• 64 ounces canned chicken broth
• 1 cup uncooked, diced zucchini
• 1 cup fresh or frozen green peas
• 19 ounce canned cannellini beans, rinsed and drained
• 14 1/2 ounce canned diced tomatoes, drained
• 4 teaspoons store-bought pesto sauce or homemade pesto

Details

Servings 8
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Heat oil in a large soup pot over medium heat; add leeks, celery, carrots, and salt.
Cook, stirring frequently, until vegetables begin to soften, about 10 minutes.
Stir garlic into pot; cook for 1 minute.
Add broth; increase heat to high and bring to a boil. Stir in zucchini, peas, beans, and tomatoes;
cook until flavors blend, about 10 minutes.
Serve soup with pesto swirled into tops. Yields about 1 1/4 cups soup and 1/2 teaspoon per serving.