Total Calories: 357
1 Prepare the broth, if necessary. Then, pour the oil into a medium pot. Add the onions. Cook, stirring often, over medium heat until the onions are tender and golden, about 10 minutes. Add the zucchini and potatoes and cook, stirring occasionally, 10 minutes. Add the chicken broth and 4 cups water. Bring the liquid to a simmer and cook 30 minutes. Add salt and pepper to taste.
2 Stir in the pasta. Simmer 15 minutes more.
3 Prepare the pesto: In a food processor, chop the garlic, basil, and parsley until very fine. Add the cheese and gradually drizzle in the olive oil to make a thick paste. Season to taste with salt and pepper.
4 Transfer the pesto to a medium bowl with a whisk, beat about 1 cup of the hot soup into the pesto. Stir the mixture into the pot with the remaining soup. Let rest 5 minutes. Taste and adjust seasoning. Serve with additional cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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