Provencal Vegetable Soup With Pesto Recipe - Learn To Cook

Ingredients

• 1 Tbsp. olive oil
• ¼ cup onions, diced
• ½ cup carrots, peeled and small dice
• ½ med green bell pepper, small dice
• ½ cup red potatoes, small dice
• ¼ cup celery, small dice
• 1 quart water, or stock
• 2 med tomatoes, small dice
• ½ cup zucchini, small dice
• Salt & freshly ground black pepper, to taste
• 3 cloves garlic, rough chop
• 2 cups fresh basil, rough chop
• ¾ cup parmesan cheese, freshly grated
• ¾ cup extra virgin olive oil