Make-Ahead Spring Vegetable Soup With Pesto Recipe

• 1 tablespoon olive oil
• 2 medium cloves garlic, peeled and smashed
• 4 spring onions, white and light green parts only, thinly sliced
• 2 medium carrots, peeled and sliced 1/4-inch thick
• 2 stalks celery, peeled, sliced 1/4-inch thick
• 2 leeks, white and light green parts, sliced into 1/4-inch-thick half-moons
• 1 bulb fennel, cored and sliced 1/4-inch thick
• Kosher salt
• 6 cups homemade or store-bought low sodium vegetable stock
• 1 bay leaf
• 1/2 cup peas, fresh or frozen
• 1 zucchini, peeled into ribbons with vegetable peeler
• Freshly ground black pepper
• 1 1/2 tablespoons pesto

1. Heat oil and garlic in large saucepan over medium heat until garlic begins to sizzle. Continue cooking, turning garlic occasionally until pale golden and aromatic, about 2 minutes after it starts sizzling. Remove garlic with tongs and discard.
2. Add spring onions, carrots, celery, leeks, and fennel. Season with salt and cook, stirring frequently, until beginning to soften, about 5 minutes. Add stock and bay leaf; bring to boil, then reduce to a simmer and cook until broth is flavorful and vegetables are soft, about 15 minutes. Stir in peas and zucchini, simmer for 1 minute. Remove from heat. Stir in pesto. Season to taste with salt and pepper. Discard bay leaf and serve immediately, or let cool and refrigerate. Microwave for 1 1/2 to 2 minutes to reheat.

olive oil, garlic, spring onions, carrots, stalks celery, leeks, fennel, kosher salt, vegetable stock, bay leaf, peas, zucchini, freshly ground black pepper, pesto

Taken from www.seriouseats.com/recipes/2013/05/make-ahead-spring-vegetable-soup-pesto-recipe.html (may not work)