This past week has been the perfect week to break out a summer soup recipe.  Gray, cold, and rainy like Winter, but in August when I’m still wanting to wear my summer dresses and skirts.  This soup hits all the right notes for a satisfying but healthy entree that I can even get a few lunches out of.  I opted to make my own pesto but feel free to use a good store bought brand.  To avoid a bland soup, go heavy on the pesto and parmigiano when serving, and/or pass both items at your table (just keep in mind that the more parmigiano you use, the less healthy the end result).  I also like to use a spiced chicken broth and chicken bouillon in my soup, but like most things culinary, have fun with making this soup your own.

Walnut Pesto

Ingredients:
2 cups gently packed fresh basil leaves
2 large garlic cloves, roughly chopped
1/2 cup grated Parmigiano-Reggiano
1/3 cup walnuts (you can also use pine nuts for a more traditional pesto)
1/2 tsp salt
1/4 tsp pepper
2/3 cup extra virgin olive oil

Directions:
1. Place the walnuts and garlic in a food processor; process until coarsely chopped, about 10 seconds
2. Add basil leaves, and pepper and process until mixture resembles a paste, about 1 minute
3.  Add the olive oil and process until the pesto is thoroughly blended; add the parmigiano and process a minute more
4.  Pour pesto into an air tight jar or container or use immediately.  It will keep in the refrigerator for about a week

Vegetable Pesto Soup

Ingredients:
2 Tbsp EVOO
1/4 tsp pepper
2 small onions, chopped
2 bay leaves
2 carrots, chopped
2/3 cup orzo
2 stalks of celery, chopped
1 small zucchini, chopped
2 Tbsp tomato paste
1 cup frozen peas
8 cups low sodium chicken stock
1/2 cup pesto
1 tsp salt
Parmigiano-Reggiano, for grating over soup

Directions:
1.  Heat olive oil in large soup pot over medium heat; add onions, carrots, and celery and cook stirring often, until onions are soft and translucent and vegetables are partially cooked, about 10 minutes
2.  Stir in tomato paste and cook, stirring often, for 2 minutes more
3.  Add chicken stock, salt, pepper, and bay leaves; cover and bring to a boil
4.  Add orzo and zucchini, then turn heat down to medium-low and simmer for 8 minutes; add the frozen peas
5.  Adjust heat to bring back to simmer and cook until orzo is cooked and all vegetables are tender-crisp, about 2 minutes more
6.  Remove the bay leaves and taste, adjusting seasonings if necessary
7.  Ladle soup into bowls and garnish each with a heaping tablespoon of pest and grated Parmigiano-Reggiano; pass more pesto and cheese at the table