Pesto Vegetable Soup

• 1 teaspoon olive oil
• 1 medium onion, chopped (about 1 cup)
• 3 carrots, chopped (about 1/2 cups)
• 1 medium zucchini, chunked (about 1 cup)
• 1 medium yellow squash, chunked (about 1 cup)
• 2 quarts water
• 2 cups cooked white beans, drained
• 3 medium tomatoes, peeled, seeded, and chopped (about 2 cups) or 2 cups drained canned chopped tomatoes
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1 cup freshly grated Parmesan cheese
• 1/3 to 1/2 cup fresh basil leaves, to taste
• 3 garlic cloves
• 1/4 cup olive oil

1. Heat the oil in a 4-quart saucepan over medium-high heat.
2. Add the onion and saute until golden, stirring constantly, about 5 minutes.
3. Stir in the carrots, zucchini, and yellow squash.
4. Then add the water, beans, tomatoes, parsley, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 40 minutes.
6. The recipe can be made ahead up to this point.
7. Refrigerate until ready to continue.
8. Meanwhile, make the pesto by pureeing the Parmesan, basil, and garlic in a food processor or blender.
9. With the machine running, slowly add the oil until a paste forms.
10. Stir half the pesto into the soup and remove from the heat.
11. Taste and adjust seasoning.
12. Serve immediately, with the additional pesto.

olive oil, onion, carrots, zucchini, yellow squash, water, white beans, tomatoes, parsley, salt, parmesan cheese, fresh basil, garlic, olive oil

Taken from www.cookstr.com/recipes/pesto-vegetable-soup (may not work)