Quick & Easy Vegetable Soup with Pesto and Couscous

This Quick & Easy Vegetable Soup with Pesto and Couscous is a cozy, one-pot meal that's perfect for any night of the week. Packed with fresh vegetables, creamy beans, a hint of pesto, and tender couscous, it's a comforting, healthy dish that comes together in under 30 minutes.

Why You'll Love this Vegetable Soup:

• Quick & Easy: This one-pot soup comes together in under 30 minutes with just a few simple ingredients, making it perfect for busy nights.
• Packed with Veggies & Protein: Fresh asparagus, peas, and creamy butter beans create a nutritious, filling meal.
• Bursting with Fresh Flavor: Minced garlic, white wine, and a touch of pesto infuse every spoonful with rich, herby goodness.

Easy Vegetable Soup Ingredients:

• Butter – Adds richness and depth to the base of the soup.
• Yellow Onion – Sauteed for a sweet, mild base flavor.
• Garlic – Gives a savory kick that blends wonderfully with the pesto and broth.
• Dry White Wine – Adds acidity and depth to the broth, enhancing the overall flavor.
• Chicken Broth – A flavorful liquid base for the soup.
• Pearl Couscous – Small, round pasta with a chewy texture.
• Butter Beans – Creamy and mild, they add both texture and protein. You can substitute with other beans like cannellini or chickpeas.
• Asparagus – Fresh asparagus brings a bright, earthy flavor and tender texture. You can swap for other vegetables, such as zucchini or green beans.
• Peas – Frozen peas work well here for convenience. Fresh peas can be used if in season.
• Pesto – The star ingredient, adding an herby, garlicky richness to the soup.
• Parmesan – A touch of shaved parmesan on top adds saltiness and a final burst of flavor.

Dietary Substitutions & Allergy-Friendly Swaps:

• To make gluten-free: Use gluten-free short cut pasta (such as DeLallo Gluten-Free Orzo) or substitute with white rice. Always check the pesto to ensure it’s gluten-free.
• To make dairy-free: Omit the parmesan or use a dairy-free cheese alternative. For the pesto, use a dairy-free vegan pesto (such as Trader Joe's Vegan Kale, Cashew & Basil Pesto) . Also use dairy-free butter or olive oil instead of regular butter.
• To make vegetarian: Use vegetable broth instead of chicken broth to keep it fully plant-based.
• To make vegan: For a fully vegan version, follow dairy-free instructions as well as use a vegetable broth.
• To make low-carb/keto: Omit the couscous and substitute with cauliflower rice for a low-carb or keto-friendly version.
• To make nut-free: Double-check any store-bought pesto for potential nuts, as some pesto varieties may contain pine nuts or other tree nuts.
• To make low-sodium: Use low-sodium chicken broth (or vegetable broth for a vegetarian version) and use a salt-free pesto or make your own with fresh herbs to control the salt content. You can also skip the parmesan or use a salt-free cheese alternative.

How to Make this Quick & Easy Vegetable Soup:

1. Sauté the aromatics: Melt butter in a large pot over medium heat. Add diced yellow onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 1 more minute, until fragrant.
2. Deglaze with wine: Pour in the white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pot.
3. Add broth and couscous: Stir in the chicken broth and pearl couscous. Bring to a boil, then reduce heat and simmer for 8–10 minutes, or until the couscous is mostly cooked.
4. Add veggies and beans: Add the drained butter beans, chopped asparagus, and peas. Simmer for another 4–5 minutes, until the asparagus is tender and everything is heated through.
5. Finish with pesto: Remove from heat and stir in the pesto. Season with salt and pepper to taste.
6. Serve and garnish: Ladle soup into bowls and top with shaved parmesan if desired. Serve warm!

Tips for Making Vegetable Soup:

• Don’t overcook the veggies: Add asparagus and peas near the end so they stay bright and tender, not mushy.
• Make it your own: Swap in green beans, zucchini, or spinach depending on what’s in season or what you have on hand.

Make Ahead & Storage:

• Make Ahead: This vegetable soup is a great make-ahead recipe. The flavors deepen after sitting, so it’s even better the next day. Cook as directed, cool completely, and store in the fridge.
• Storage:
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: This soup can be frozen, but the couscous may become a bit softer upon thawing. For best texture, freeze the soup without adding couscous, then stir in freshly cooked couscous when reheating.
• Reheating: Warm on the stove over medium heat or in the microwave in 1-minute intervals, stirring in between. Add a splash of broth or water if needed to loosen.

Easy Vegetable Soup FAQ's:

4 More Soup Recipes You Will Love:

• Minestrone Soup
• Creamy Parmesan, Mushroom, & Wild Rice Soup
• Pasta e Fagioli Soup (Italian Pasta & Beans)
• Creamy Mushroom & Pearl Couscous Soup

Tried This Vegetable Soup recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

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