Recipe: Endless Summer Minestrone with Lemon Pesto (using orzo, Rachael Ray recipe)

ENDLESS SUMMER MINESTRONE

FOR THE SOUP:
1/3 cup plus 2 tablespoons extra-virgin olive oil (EVOO), divided use
1 cup orzo, uncooked
2 small or 1 medium zucchini, finely chopped
1 pint cherry or grape tomatoes, halved
1/3 pound green beans, cut into thirds (a generous handful)
Salt and pepper, to taste
1/2 cup white wine
1 (32 ounce) container (4 cups) chicken broth
4 scallions, chopped
FOR THE PESTO:
1 cup basil leaves
2/3 cup grated parmigiano-reggiano cheese (a couple generous handfuls)
1/2 cup fresh flat-leaf parsley leaves
1/4 cup tarragon leaves
3 tablespoons pine nuts, lightly toasted
1 clove garlic, halved
2 teaspoons grated peel and juice of 1 lemon
Crusty bread, for passing around the table

TO PREPARE THE SOUP:
In a deep skillet or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the orzo and toast for 2 minutes.

Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened, 8 to 10 minutes.

Add the wine and boil for 1 minute. Add the chicken broth and bring to a boil, then lower the heat and simmer for 5 minutes.

Stir in the scallions and cook until the orzo is al dente, about 3 minutes.

TO PREPARE THE PESTO:
While the soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice.

Scrape down the sides and then, with the motor running, pour in the remaining 1/3 cup EVOO. Season with salt and pepper and transfer to a small bowl.

TO SERVE:
Divide the soup among 4 bowls and stir in some pesto. Serve with the bread.

Makes 4 servings
Adapted from source: Everyday with Rachael Ray, September 2008