Farmer’s market soup

Fresh homemade pesto elevates this seasonal dish.

“This soup is ideal in the spring when fresh vegetables and herbs are just coming into season,” says Lynda Marren, chef and owner of Just Add Salt in San Francisco. It’s made with cannellini beans, a protein-packed staple found in the Blue Zone diet.

Serves 2

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


2 tablespoons extra virgin olive oil
¼ yellow onion, chopped
½ carrot, peeled and cut into ½-inch pieces
½ leek, white and light green parts only, mandolined
½ stalk celery, cut into ½ -inch pieces
2 cups chicken stock
¼ cup canned chopped tomatoes with juice
½ cup savoy cabbage, mandolined
½ cup canned cannellini beans, drained and rinsed
¼ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon fresh ground pepper
½ cup rotisserie chicken, shredded (optional)
2 tablespoons homemade pesto



In a large pot, warm the olive oil over medium-high heat. Add onion and sauté until soft, about five to six minutes.


Add the carrot, leek, and celery and cook for another five to six minutes.


Add the chicken stock, bring to a simmer, and cook with the lid on until the vegetables are tender, about 30 minutes.


Add the tomatoes and their juice, cabbage, beans, and oregano. Cook until the cabbage is just tender with a bit of crunch, about ten minutes more. Season with salt and pepper. Stir in shredded chicken, if using.


Remove from heat and allow to cool, then place in an airtight container. Place pesto in a separate container and store everything in the fridge.



Place soup in a bowl and warm in the microwave for 90 seconds. Swirl in a tablespoon of homemade pesto.

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