This is the kind of meal I throw together when I want something to warm me through on a cold winter night, that’s EASY to throw together and so, so satisfying!  The pesto elevates the flavor, but it can definitely be enjoyed without.  And served with a warm piece of sourdough, it’s just perfection!  Winter soups, I love you.  xx- Sarah

Hearty Vegetable Soup with Pesto


25 oz of peeled, diced plum tomatoes

1 medium onion,diced

2 cloves of pressed garlic

1 medium zucchini

2 medium carrots, chopped

1 1/2 cups of chopped red potatoes

2 cups of spinach

2 cups of butter beans (one can if buying pre-cooked)

1 T Extra Virgin Olive Oil

3/4 t rosemary

3/4 t thyme

3/4 t oregano

3/4 t tarragon

3/4 t marjoram

sea salt and fresh cracked black pepper to taste

Optional : pesto to garnish (recipe here)


-  In a dutch oven or other heavy bottomed pot combine onion, garlic and olive oil.  Cook for two minutes over medium- low heat.

-  Add carrots and sauté an additional three minutes.

-  Add potatoes, tomatoes, 4 cups of water and all herbs.  Simmer on medium low heat until the potatoes are just starting to soften.

-  Add zucchini and cook for an additional two minutes, or until cooked.

-  Season with sea salt and pepper, to taste.

-  Add beans and cook until warmed through.

-  Add spinach and combine until wilted.

- Serve hot with a spoonful of pesto!

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Reader Comments

  1. Lindsey Meyers|

    I don't see how many zucchinis should be used under the ingredients list – just 1? Thanks!

  2. sarah yates|

    @lindsey- oops! sorry, must have forgot to add it! yes, one zucchini! xx

  3. joanna|

    Thank you for posting this recipe! I made it today for lunch (well, and for lunch the rest of the week I suppose!) and subbed in a few items from my farm box. Super tasty and definitely going in the make-it-again category.

  4. maddy|

    this. looks. amazing! can't wait to make it tonight to kick off my new year's detox (term used loosely) from all the holiday foods!

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