On Our Table - Pesto Pasta Soup

• 
  
• 1 tablespoon olive oil 
• 2 cups chopped onion 
• 1 cup sliced leek (about 1 small)
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• 4 cups chopped tomato (about 2 pounds) 
• 3 cups water
• 1 (14 1/2-ounce) can vegetable broth
• 1 cup diced zucchini
• 1/2 cup frozen petite green peas 
• 1/2 cup frozen French-cut green beans 
• 1/3 cup uncooked pastina (tiny star-shaped pasta) or any small pasta
• 2 tablespoons chopped fresh or 2 teaspoons dried parsley
• 1/4 teaspoon black pepper
• 6 teaspoons pesto
• 1 cup of half and half
• 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 

Directions

• Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and sauté 10 minutes. Add tomato, water, broth, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add zucchini, peas, and green beans; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Stir in pasta, parsley, and pepper, and cook 8 minutes. Remove from heat and poor in cup of cream. Spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese. Garnish with greens and serve. 

What warm recipes are you making on these cold winter days?