Summer Vegetable Soup With Pesto

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Once Upon A Chef
Nutrition per serving    (USDA % daily values)
CAL
150
FAT
25%
CHOL
2%
SOD
40%

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Ingredients for 6 servings

2 tablespoons 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 tablespoons tomato paste

8 cups low sodium chicken stock, such as Swanson Organic

1 teaspoon salt

1/4 teaspoon 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

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