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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
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