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Vegetable Soup With Pesto
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 small yellow onions, chopped
- 2 carrots, cut into 1/4-inch pieces
- 2 celery stalks, cut into 1/4-inch pieces
- 2 tablespoons tomato paste
- 8 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon 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 store bought pesto
- Hunk of Parmigiano-Reggiano, for grating over soup
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