Essence Of Summer

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 celery stalks, chopped
• 2 carrots, sliced into rounds
• 1/4 cup brown rice
• 10 ounces Rotel, chunky (tomatoes and chilis)
• 29 ounces chickpeas (the big can, undrained)
• 1/4 cup lentils
• 1 yellow squash, in 1/2" slices or chunks
• 1 ear of corn, kernels cut off cob
• 1 quart water
• 1 tablespoon pesto

1. Heat olive oil over medium heat in a large stockpot.
2. Saute onion and celery til onion is translucent.
3. Add carrots and brown rice, and stir to coat with oil. Stir til the rice becomes opaque.
4. Add the tomatoes and chilis (Rotel), and let that sear for a bit.
5. Stir in the chickpeas and lentils and corn.
6. Add the quart of water, and bring to a boil. Turn heat to low.
7. If pesto is frozen, stir it in now. If fresh, just simmer the soup for 45 minutes, then stir in the pesto.

olive oil, onion, celery stalks, carrots, brown rice, tomatoes, chickpeas, lentils, yellow squash, corn, water, pesto

Taken from food52.com/recipes/30536-essence-of-summer (may not work)