Vegetable Soup with Pesto
 This vegetable orzo soup is light, satisfying, and finished with pesto for a burst of flavor. Ingredients 2 tablespoons extra virgin olive oil 2 small yellow onions, chopped 2 carrots, cut into ¼-inch pieces 2 celery stalks, cut into ¼-inch pieces 2 tablespoons tomato paste 8 cups low-sodium chicken broth 1 teaspoon salt ¼ teaspoon ground black pepper 2 bay leaves ⅔ cup orzo 1 small zucchini, cut into ¼-inch pieces 1 cup frozen peas ½ cup homemade or store bought pesto Hunk of Parmigiano-Reggiano, for grating over soup 2 tablespoons extra virgin olive oil 2 small yellow onions, chopped 2 carrots, cut into ¼-inch pieces 2 celery stalks, cut into ¼-inch pieces 2 tablespoons tomato paste 8 cups low-sodium chicken broth 1 teaspoon salt ¼ teaspoon ground black pepper 2 bay leaves ⅔ cup orzo 1 small zucchini, cut into ¼-inch pieces 1 cup frozen peas ½ cup homemade or store bought pesto Hunk of Parmigiano-Reggiano, for grating over soup Instructions Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Do not brown; lower the heat if necessary. Stir in the tomato paste and cook, stirring frequently, for 2 minutes more. Add the chicken broth, salt, pepper and bay leaves and bring to a gentle boil. Add the orzo, then reduce the heat to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is al dente and the vegetables are all tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary (keep in mind that the soup will taste a bit bland before the pesto and Parmigiano-Reggiano are added). Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table. Make-Ahead/Freezing Instructions: The can be made up to 3 days ahead of time. However, keep in mind that the orzo will absorb the broth and become mushy if left in the soup for too long. If you plan to make the soup ahead, I suggest cooking the orzo separately and storing in a separate container. When ready to serve, reheat the soup gently, then stir in the orzo. Leftover soup can be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. (Keep in mind that the orzo may soak up some of the broth while in the freezer and become a bit mushy. If necessary, thin the soup out with a bit of water or broth when reheating.) Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Do not brown; lower the heat if necessary. Stir in the tomato paste and cook, stirring frequently, for 2 minutes more. Add the chicken broth, salt, pepper and bay leaves and bring to a gentle boil. Add the orzo, then reduce the heat to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is al dente and the vegetables are all tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary (keep in mind that the soup will taste a bit bland before the pesto and Parmigiano-Reggiano are added). Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table. Make-Ahead/Freezing Instructions: The can be made up to 3 days ahead of time. However, keep in mind that the orzo will absorb the broth and become mushy if left in the soup for too long. If you plan to make the soup ahead, I suggest cooking the orzo separately and storing in a separate container. When ready to serve, reheat the soup gently, then stir in the orzo. Leftover soup can be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. (Keep in mind that the orzo may soak up some of the broth while in the freezer and become a bit mushy. If necessary, thin the soup out with a bit of water or broth when reheating.) Nutrition Information Powered by Per serving (6 servings) Calories: 215 Fat: 9g Saturated fat: 2g Carbohydrates: 26g Sugar: 6g Fiber: 3g Protein: 11g Sodium: 727mg Cholesterol: 1mg Per serving (6 servings) Calories: 215 Fat: 9g Saturated fat: 2g Carbohydrates: 26g Sugar: 6g Fiber: 3g Protein: 11g Sodium: 727mg Cholesterol: 1mg