1/2cupgrated Parmesan cheese, plus more for serving if desired
2tablespoonsextra virgin olive oil
Pour the oil into a medium pot set over medium heat. Add the onions. Cook, stirring often, until the onions are tender and golden, about 10 minutes.
Add the zucchini, potatoes, broth and water. Bring the liquid to a gentle simmer and cook until the vegetables are tender, about 20 minutes.
Add salt and pepper to taste. Stir in the pasta and simmer until the pasta is tender, 10 to 15 minutes more.
Meanwhile prepare the pesto: In a food processor, chop the garlic, basil and parsley until very fine. Add the cheese an gradually drizzle in the olive oil to make a thick paste. Season to taste with salt and pepper.
Transfer the pesto to a medium bowl. Whisk in about 1 cup of hot soup into the pesto. Stir the pesto into the pot with the rest of the soup. Let rest about 5 minutes. Taste and adjust seasoning.
Serve with additional grated Parmesan if desired.
Italian Zucchini Pesto Soup Additions & Variations:Creamier? cool the soup slightly, then puree it in batches prior to servingFewer Points? substitute cauliflower florets for the potatoes and use less oil in the pestoLow Carb? substitute cauliflower florets for the potatoes and white beans for the spaghettiQuicker? substitute your favorite jarred pesto for fresh. I like the refrigerated one from Costco.Vegetarian? Substitute vegetable broth for chicken brothNot Soup Season? Serve this soup the way Italians do in summer, just warm instead of steaming.Serving size: 1 cup5*SmartPoints (Green plan)5*SmartPoints (Blue plan)3*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Italian Zucchini Pesto Soup Recipe
Amount Per Serving (1 cup)
Calories 147Calories from Fat 81
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: easy zucchini soup with pesto, vegetable pesto soup
Find this recipe online: https://simple-nourished-living.com/italian-zucchini-pesto-soup-recipe-5-weight-watchers-freestyle-smartpoints/