Summer Vegetable Soup with Pesto

Ingredients:

Soup:

• 2 TBSP extra virgin olive oil
• 1 onion diced
• 2 cups leeks,  cut lengthwise and thinly sliced
• 2 cloves garlic, finely minced
• 4 medium carrots, peeled and dice  about ½ cup
• 1 stalk celery, diced
• 8 cups water
• 2 medium Parmgiano Reggiano cheese rinds **
• 3 teaspoons kosher salt or more to taste
• 5 tomatoes, seeded  and finely diced or 1 28 oz can diced tomatoes with juices
• 1 medium zucchini or yellow squash, trimmed and diced
• 1 cup ½ inch long green bean pieces
• Kernals from 2 ears fresh corn
• 1 15 0z can chickpeas or kidney beans drained and rinsed
• 4 0z small shaped pasta such as ditalini cooked

Pesto:

• 1 cup fresh basil
• ¼ cup fresh parsley leaves
• 1 tsp minced garlic
• ½ cup extra virgin olive oil, plus more if needed
• salt
• ¼ cup grated Parmigiano Reggiano cheese

Directions:

Warm olive oil in soup pot over medium heat: add the onion and sauté until golden and soft, 8-10 minutes.  Stir occasionally. Add leeks and sauté until soft, 3-4 minutes. Add the garlic and cook until fragrant. About 2 minutes more, stirring constantly.  Add carrots, celery, water. Parmesan rinds, and 2 teaspoons salt, and bring to boil. Simmer partially covered, for 10 minutes before adding the tomatoes, zucchini, green beans, corn, and beans.  Bring to a boil again and then simmer for an additional 15 minutes.

To make the pesto:  place basil, place the basil, parsley, garlic, olive oil and salt in a food processor. Process until smooth. Add Parmesan and process to incorporate.

Adjust seasonings in soup, adding more salt if necessary. Add the cooked pasta. Ladle soup into bowls, add a dollop of about 1 tablespoon pesto to each, and serve immediately.

** If rinds not available, substitute one quart of chicken stock for the water.