Primavera Soup with Pesto
- Heat oil in saucepan set over medium heat; cook onion, carrot, celery and garlic for 4 to 6 minutes or until slightly softened.
- Stir in vegetable broth; bring to boil. Stir in asparagus, escarole, peas, 1/4 cup pesto, salt and pepper; return to boil.
- Reduce heat to simmer; cook for 6 to 8 minutes or until vegetables are tender. Sprinkle with parsley. Spread remaining pesto over toast; serve with soup.
Tip: Substitute spinach or kale for escarole if desired.
Cooking Method: Boil
World Cuisine: French
Product: Grilled Vegetable Pesto