Garden Basil Pesto Soup

• 1 - 28 oz can diced tomatoes
• 3 zucchini, diced
• 1 large onion, diced
• 1 large green bell pepper, diced
• 4 stalks celery, diced
• 4 carrots, diced small
• 1/4 cup basil pesto, or a small jar
• 1 large bunch of fresh Kale, chopped
• olive oil
• 2 quarts, or enough to cover all vegetables, vegetable or chicken stock
• salt and pepper to taste
• 1 small can tomato paste

1. Method
2. 1. Preheat a large soup pot. Drizzle with olive oil. Add onions, green peppers, celery and carrots. Saute until translucent. Add zucchini and kale. Saute until kale has wilted. Then add canned tomatoes, tomato paste and stock. Add enough stock to cover vegetables. Bring to a boil and reduce to a simmer. Salt and pepper to taste. Simmer for 15 - 20 minutes, or until vegetables are very tender.
3. 2. Add basil pesto and simmer for about 5 minutes and serve.

tomatoes, zucchini, onion, green bell pepper, stalks celery, carrots, basil pesto, fresh kale, olive oil, vegetables, salt, tomato paste

Taken from www.epicurious.com/recipes/member/views/garden-basil-pesto-soup-52693771 (may not work)