Vegetable Soup with Pesto – Fresh, Healthy & Packed with Flavor

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 small yellow onions, chopped
• 2 carrots, cut into ¼-inch pieces
• 2 celery stalks, cut into ¼-inch pieces
• 2 tablespoons tomato paste
• 8 cups low-sodium chicken broth
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 bay leaves
• ⅔ cup orzo
• 1 small zucchini, cut into ¼-inch pieces
• 1 cup frozen peas
• ½ cup homemade or store bought pesto
• Hunk of Parmigiano-Reggiano, for grating over soup