Although spring is officially here, it felt unseasonably cool in Oxford yesterday--perfect soup weather. I craved vegetable soup, but I wanted something savory, rich, and a little extra-special. Gary is a pesto fanatic, so it all started there--or should I say "finished" there. A teaspoon or two of pesto on top of each bowlful, along with grated parmesan cheese, satisfied my cool spring soup craving.
Veggie Soup with Pesto and Parmesan Cheese
Cooked rice, barley, or pasta
2 tablespoons olive oil
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 small onions, chopped
3 large cloves garlic, minced
1 teaspoon fresh thyme, minced
1 bay leaf
¼ teaspoon kosher salt
2 tablespoons tomato paste
4 cans chicken stock
1 medium zucchini, chopped
1 cup frozen English peas
1 teaspoon salt
Fresh cracked black pepper
Prepared pesto sauce
Fresh parmesan cheese
Heat olive oil in a Dutch oven over medium heat. Add carrots, celery, and next 5 ingredients; sauté for 8 minutes. Stir in tomato paste, and cook additional 2 minutes. Stir in chicken stock, and add zucchini, peas, salt and pepper to taste, and bring to a boil. Reduce heat to medium-low, and simmer gently for 20-25 until vegetables are desired tenderness.
Add desired amount of rice, barley, or pasta to pot, and stir to heat through. Top each serving with 1-2 teaspoons pesto and parmesan cheese to taste.
