Minestrone con pesto

I love offering you sustenance. Here is just one way:

Sautee two large onions (or several leeks) and several gloves of garlic, sliced, in good olive oil. Add two bay laurel leaves and a bunch of parsley, chopped coarsely. Add about six cups of vegetable stock and a large can of chopped Italian tomatoes. Add an assortment of vegetables: zucchini, green beans, carrots, celery, peas (or kidney beans or corn or navy beans). I add diced potatoes, but you could also add some macaroni or orzo rice at the last minute. Separately make the pesto, which is several tablespoons of dried basil, olive oil, and a can of tomato paste. Simmer the soup for about half an hour and serve. The pesto can be put on the table, or stirred into the soup at the last moment. Serve with good parmesan cheese.

Finally, put on some loose-fitting clothes (optional) and take your cook to bed. Enjoy.