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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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