Good Food logoBrighten up chilly nights with a vibrant bowl packed with nourishment. A silky dollop of ricotta and crunchy, home-made croutons elevate every spoonful.July 6, 2026Basil pesto and ricotta cream give this hearty winter greens soup a lift.James MoffattBright, comforting and seriously green, this hearty winter vegetable soup gets a fresh lift from basil pesto, a rich swirl of ricotta cream and the crunch of home-made garlic croutons. It’s comfort food, elevated.Ingredients4 thin slices ciabatta¼ cup extra virgin olive oil1 garlic clove, crushed ¼ cup finely grated parmesan2 leeks, thinly sliced 1 large potato, peeled and diced1 litre vegetable stock1 zucchini, sliced 1 small bunch cavolo nero225g (1 cup) smooth ricotta2 tbsp lemon juice60g (¼ cup) store-bought pestoMethodStep 1Preheat oven to 200C fan-forced (220C conventional). Place the bread slices in a single layer on a large lined baking tray. Drizzle or brush the slices with 2 tablespoons of the oil then rub with the garlic and press the parmesan evenly onto the top of each slice. Place in the oven and bake for 8-10 minutes or until the bread is golden and crisp. Step 2Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the leek and cook for 3-4 minutes until it is beginning to soften without browning. Add the potato and stock. Bring to a simmer and cook for 10 minutes, or until the potato is just tender. Step 3Trim and tear the cavolo nero. Add to the soup and cook for 4 minutes, until wilted. Add zucchini and cook for 2 minutes. Step 4Combine the ricotta, lemon juice and 2 tablespoons of water in a small bowl. Season with salt and pepper then whisk until smooth. Step 5To serve, ladle the soup into bowls. Top each bowl with a dollop of pesto and a swirl of the ricotta mixture, then serve alongside the garlic croutons. The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar RecipesMore by Jessica Brook