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Pesto Vegetable Noodle Soup

Keep things colorful: Blend carrots, squash, green beans and Reames® Homestyle Egg Noodles for this fragrant, pesto-flavored soup.

Ready in  45 minutes
Serves  4





Step One:

Heat oil in a large soup pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add carrots, zucchini, green beans, garlic, thyme and bay leaf. Season with salt and pepper. Sauté for 5 minutes.

Step Two:

Add beans, peas, stock and Parmesan rind, if using. Bring to a boil and simmer for 15 minutes.

Step Three:

Add noodles to the soup and continue to cook until al dente, about 15 minutes. Taste, adding more salt and pepper as needed. Discard the bay leaf. Ladle hot soup into bowls.

Step Four:

Add a generous spoonful of pesto to the center of each bowl and swirl gently. Sprinkle with grated Parmesan.