Summer Vegetable Soup with Pesto

Add pesto, onions and garlic to a large pot over medium heat. Stir with a wooden spoon and cook for a few minutes till onions begin to soften. Add bell pepper, zucchini and squash to the pot and combine gently until all vegetables are coated in pesto. Cook for a few more minutes until vegetables begin to soften.

Add beans, tomatoes, water, salt and pepper to the pot and bring to a slow boil. Once it’s boiling, bring soup down to a simmer and let cook for about 30 minutes. Taste and adjust for salt and pepper.

Serve with grated Parmesan and julienned basil for a light summer dinner.