Zucchini & Yellow Squash Vegetable Pesto Soup

• 6 sprigs parsley
• 2 bay leaves
• 2 tablespoons olive oil or 2 tablespoons butter
• 2 cups diced onions
• 2 cups diced carrots
• 1 1/2 cups diced celery (small dice, with or without leaves)
• 2 tablespoons minced garlic
• 8 ounces button mushrooms or 2 cups button mushrooms, wiped clean, stemmed, and quartered
• 4 4 quarts low sodium chicken broth or 4 quarts low sodium vegetable broth
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 2 cups diced zucchini (large dice)
• 2 cups diced yellow squash (large dice)
• 2 tablespoons pesto sauce

1. Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
2. Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
3. Add the garlic and mushrooms, and cook for 3 minutes.
4. Add the broth, salt, and pepper.
5. Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
6. Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.

parsley, bay leaves, olive oil, onions, carrots, celery, garlic, button mushrooms, chicken broth, salt, fresh ground black pepper, zucchini, yellow squash, pesto sauce

Taken from www.food.com/recipe/zucchini-yellow-squash-vegetable-pesto-soup-516672 (may not work)