Start with soup

We’ve started every Yom Tov meal this year so far with soup (12, for those who are counting) and plan to start with soup for the upcoming six as well. Aside from gefilte fish, which we don’t eat, soup is just about the easiest and cheapest first course. After the pumpkin soup in its shell, this pesto soup has been the biggest hit. Serve it in a bread bowl, and you’ve got a whole meal.

PESTO SOUP
1 onion
3 cloves garlic
T olive oil
1 diced zucchini
1 diced summer squash
corn from 2 ears or 1 can
1/2 cup cooked chick peas
1/2 cup chopped green beans
1 diced or canned tomato
1 can tomato paste
1/2 cup cooked rice
handful of greens, such as kale, spinach or arugula
2T salt and freshly ground pepper

PESTO
3 cloves garlic
2 large handfuls of basil
1/2 cup pinenuts
3T olive oil
1/2t salt
freshly ground pepper

Add all the ingredients to the food processor. Will last in the fridge for at least a week, if you don’t gobble it up. You can also freeze it in an ice cube tray.

Saute the onion and garlic in olive oil in a stock pot until lightly browned. Add the squash and saute 3 more minutes. Add the rest of the ingredients and 4 cups of water. Bring to a boil and simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Add a scoop of pesto to each bowl and stir before serving. If you’re serving it in a bread bowl, leave out the rice.