mia cucina italiana

TOMATO ZUCCHINI SOUP WITH PESTO
Serves 4-6

1 Tbsp olive oil
1 Tbsp butter
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth
1-28 oz can petite diced tomatoes
1 medium zucchini, shredded
1 Tbsp each basil and oregano
1 tsp kosher salt
1/2 tsp black pepper
1 tsp lemon pepper
1 bay leaf
1/3 cup grated Parmesan
1 Tbsp lemon juice
6 oz orzo pasta

For the Pesto:
1 cup Italian parsley
3 garlic cloves, smashed
1/2 cup pine nuts
1/4 cup fresh basil or arugula
2/3 cup grated Parmesan
1 tsp lemon pepper
dash salt
1/2 tsp black pepper
1/2 cup olive oil

1. Make pesto by placing all ingredients except olive oil in food processor, pulse for 1 minute. Then stream in olive oil and pulse 1 minute more. Set aside.

2. In soup pot, heat olive oil and butter, add onion. Sweat onion on low heat, about 5 minutes, until softened. Add garlic and cook 1 minute more.

3. Add broth, tomatoes, zucchini, salt, peppers and bay leaf. Bring to a boil and simmer, uncovered, 10 minutes. Add Parmesan and lemon juice. Simmer 10 more minutes. Meanwhile, cook orzo according to package directions.

4. To serve, place portion of orzo in soup bowls, add soup and top with a generous dollop of pesto.