Make Ahead Spring Vegetable Soup with Pesto Recipe

Ingredients

• 1 tablespoon olive oil
• 2 medium cloves garlic, peeled and smashed
• 4 spring onions, white and light green parts only, thinly sliced
• 2 medium carrots, peeled and sliced 1/4-inch thick
• 2 stalks celery, peeled, sliced 1/4-inch thick
• 2 leeks, white and light green parts, sliced into 1/4-inch-thick half-moons
• 1 bulb fennel, cored and sliced 1/4-inch thick
• Kosher salt
• 6 cups homemade or store-bought low sodium vegetable stock
• 1 bay leaf
• 1/2 cup peas, fresh or frozen
• 1 zucchini, peeled into ribbons with vegetable peeler
• Freshly ground black pepper
• 1 1/2 tablespoons pesto

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