Summer Vegetable Soup With Parsley Pesto

• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 2 stalks celery, chopped, leaves reserved
• 1 pint cherry tomatoes
• 1 tbsp salt
• 4 c. chicken or vegetable stock
• 1 zucchini, chopped
• 1 c. green beans, frozen
• 1 c. corn kernels, frozen
• 14 oz can white beans, drained and rinsed
• Pesto:
• 2 cloves garlic, peeled
• 1 handful parsley leaves
• celery leaves from above
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c. olive oil

1. In a large stock pot, heat 1 tbsp oil over medium heat. Cook onion, garlic, carrot and celery pieces for 5 minutes or until soft. Add tomatoes, salt, and stock. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, then add zucchini, beans and corn. Cook for another 10 minutes, adding beans during last 2 minutes. Turn heat to low and set aside while making pesto.
2. To make pesto, combine all ingredients in a food processor and process until a paste forms. Ladle soup into 4 bowls, then spoon a dollop of pesto on top of each. Serve with crunchy bread.

yellow onion, garlic, carrot, stalks celery, tomatoes, salt, chicken, zucchini, green beans, corn kernels, white beans, garlic, handful parsley, celery, salt, pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/summer-vegetable-soup-with-parsley-pesto-52892821 (may not work)