Servings: Serves 8
To make soup: In a large pot, combine broth, bay leaves and garlic. Bring to a boil, reduce heat and simmer 40 minutes.
To make pesto: In the bowl of a food processor, combine walnuts and garlic, drizzling in olive oil while processing. Empty mixture into a serving bowl, stir in cheese and season to taste with salt and pepper. Set aside.
Add onion, carrots and celery to soup and simmer 12 minutes. Add zucchini, yellow squash, mushrooms and peas and simmer 10 more minutes, until just tender. Season to taste with salt and pepper and serve topped with dollops of walnut pesto and slice of bread.
From the May 2006 issue of O, The Oprah Magazine
We Hear You!