Veggie Noodle Soup with Basil Pesto

Serves 4

When you’re craving veggies, this light and summery soup packed with tomatoes, green beans, carrots, and zucchini noodles is immensely satisfying. The nutritional yeast in the pesto provides a cheesy flavor without cheese—genius!

Prep: 30 minutes

Cook: 15 minutes

Total: 45 minutes

• FOR THE PESTO
• 1 cup lightly packed fresh basil leaves
• ¼ cup roasted almonds or toasted pine nuts
• 1 tablespoon nutritional yeast (optional)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, chopped
• ⅓ cup extra-virgin olive oil

• FOR THE SOUP
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 1 can (14.5-ounces) Whole30-compliant diced tomatoes, undrained
• ½ pound fresh green beans, trimmed and cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large, thick carrots, spiralized
• 1 package (16 ounces) very small cooked peeled deveined shrimp
• 1 package (10.7 ounces) zucchini noodles; or 2 small zucchini, spiralized

MAKE THE PESTO: In a food processor, combine the basil leaves, almonds, nutritional yeast (if using), salt, pepper, and garlic. Cover and pulse until finely chopped. With the food processor running, add the oil and process until well combined and nearly smooth.

MAKE THE SOUP: In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onions are softened, about 3 minutes. Stir the broth, tomatoes, green beans, salt, and pepper into the pot and bring to a boil. Reduce the heat, cover, and simmer until the beans are crisp-tender, about 5 minutes. Add the carrot noodles and cook for 3 minutes. Add the shrimp and the zucchini noodles and cook until noodles are just tender, about 2 minutes more. Ladle the soup into bowls and top with some of the pesto.

TIP Store leftover pesto in an airtight container in the refrigerator for up to 24 hours. Or, spoon 2 teaspoons pesto into each compartment of an ice cube tray. Cover tightly with foil and freeze. After frozen, transfer the pesto cubes to a resealable plastic bag and freeze for up to 1 month. To use, remove one portion of the pesto and bring to room temperature.