Summer Vegetable Soup With Pesto

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Details

14 Ingredients

• 2 Tbsps extra virgin olive oil
• 2 small onions, chopped
• 2 carrots, cut into 1/4-inch pieces
• 2 stalks celery, cut into 1/4-inch pieces
• 2 Tbsps tomato paste
• 8 cups low sodium chicken stock, such as Swanson Organic
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 bay leaves
• 2/3 cup orzo
• 1 small zucchini, cut into 1/4-inch pieces
• 1 cup frozen peas
• 1/2 cup homemade or good quality store bought pesto
• Hunk of Parmigiano-Reggiano, for grating over soup