• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 leek, sliced
• 2 carrots, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, finely chopped
• 2 potatoes, peeled and diced
• 6 1/4 cups hot vegetable stock
• 1 bay leaf
• 1 spring of fresh thyme or 1/4 teaspoon dried thyme
• 3/4 cup peas, fresh or frozen
• 2-3 zucchini, finely chopped
• 3 medium tomatoes peeled and finely chopped
• 2 cups cooked or canned beans, such as cannellini
• 3 tablespoons pesto sauce
• salt and freshly ground black pepper
• freshly grated parmesan cheese to serve

Directions

1. Heat the oil in a saucepan. Stir in the onion, leek, and cook 5-6 minutes. Add carrots, celery and garlic and cook over moderate heat for 5 minutes. Add the potatoes and cook for 2-3 minutes more.
2. Pour in the hot stock and stir well. Add the herbs and season with salt and pepper. Bring to a boil, reduce heat and cook for 10-12 minutes.
3. Stir in the peas if fresh and the zucchini, simmer for 5 minutes. Add the frozen peas, if using, and the tomatoes. Cover the pan and simmer for 5-8 minutes.
4. About 10 minutes before serving, uncover the pan and stir in the beans. Simmer for 10 minutes. Stir in the pesto sauce, simmer for another 5 minutes. Remove from heat and let stand for a few minutes. Serve with grated parmesan cheese.

Pesto Sauce

from Allrecipes.com

Ingredients

• 3 cups packed fresh basil leaves
• 4 gloves garlic
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 3/4 cup grated parmesan cheese
• 1/2 cup chopped fresh parsley (optional)

Directions

1. Combine all ingredients in bowl of a food process and blend until it becomes a smooth paste.

Enjoy!