Hearty Veggie Pesto Soup

Ingredients

1 small onion, diced
1 leek, chopped (optional)
2 large garlic cloves, minced
2 tablespoons olive oil
6 cups vegetable broth
3 small potatoes, diced
1 carrot, chopped
1 celery stalk, chopped
1 cup green beans, cut in 3/4 inch pieces
1 medium zucchini, diced
2 Roma tomatoes, diced
1 can white beans
1 bay leaf
4 tablespoons pesto

Directions

1. In a pan, saute onion, leek, and garlic in olive oil for 10 minutes.
2. pot, heat the broth and bay leaf until boiling. Lower the heat to medium and add the onion and leek mixture. Also add the potatoes, celery, and carrots. Cook for 10 minutes. Lower the heat to simmer and add the zucchini, green beans, and tomatoes. Cook for another five minutes.
3. Then add the beans to the soup and the pesto. Mix well and take off heat. Allow to sit for five minutes before serving with warm bread.
4.