Kathy's Minestrone Soup

You will need:

2 tbsp olive oil

1 cup each of finely diced onions, carrots and celery

6 cups stock (beef, chicken or vegetable)

1 28oz can of crushed tomatoes

1 15oz canned diced tomatoes

1/2 pound bunch of greens (swiss chard, spinach, etc.), finely chopped 

1/2 pound diced zucchini

1/2 pound fresh or canned green beans (cut in 1" pieces)

1/2 pound small pasta (orzo, ditalini, faro, orecchiette, small shells)

2 cans beans (kidney, pinto, cranberry, cannellini, garbanzo - mixed if you like)

Pesto (see below)

To make the Pesto, grind the following into a paste in a mortar/pestle or food processor:

1 whole bunch of fresh basil

1/2 stick butter

1/4 cup olive oil

2 cloves garlic

1 tsp each dried oregano and parsley

1/2 cup grated parmesan cheese

8oz pignoli (pine nuts)

Sauté the onions, carrots and celery in 2 tbsp olive oil until soft. Add the stock and tomatoes. Add the beans and rest of the vegetables and simmer until tender. Add the pasta and simmer until al dente. Add the pesto and stir until combined. Serve with additional grated parmesan cheese and garlic bread.