• 8 cups vegetable broth
• 2 bay leaves
• 3 cloves garlic , minced
• 1 onion , chopped
• 2 carrots , peeled and chopped
• 2 stalks celery , chopped
• 2 zucchini , halved lengthwise and chopped
• 2 yellow squash , halved lengthwise and chopped
• 1 cup button mushroom , halved
• 2 cups shelled peas (fresh or frozen)
• Kosher salt and pepper , to taste
• 1 loaf crusty bread , optional

• 1 cup walnut pieces, toasted
• 1 clove garlic
• 2 tablespoons olive oil
• 2 tablespoons Parmesan cheese
• Kosher salt and pepper , to taste

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.