Tuscan Bean Minestrone Soup with Basil Parsley Pesto

Ingredients

• PESTO:
• 1 cup packed whole fresh basil leaves, no stems
• 1/2 cup packed fresh Italian parsley leaves, no stems
• 1/4 cup good olive oil
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 tablespoons toasted slivered almonds
• 2 whole garlic cloves, peeled
• 1 whole lemon, juice + zest
• 2 tablespoons honey, Yeah!
• salt to taste
• SOUP:
• 2 tablespoons good olive oil
• 2 cups sliced sweet onion, peeled
• 2 cups sliced carrots, peeled
• 1 cup sliced celery
• 4 whole garlic cloves, peeled + smashed
• 1/4 cup fresh basil leaves, chiffanade
• 3 sprigs fresh thyme
• salt + pepper to taste
• 2 -32 ounce cartons chicken broth, Swanson Natural Goodness is perfect
• 1 -15 ounce can diced tomatoes in juice
• 1 -15 ounce can cannellini beans, drained + rinsed
• 1 cup water
• 1/2 cup fresh Italian parsley, coarsley chopped
• 1 tablespoon good olive oil
• 2 medium green zucchini, skin on, cut in half, seeds removed, cut to 1/4" slice
• TOPPING: dollop of pesto + sprinkle of Parmigiano Reggiano cheese

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