Veggie Pesto Soup - cooking recipe

Ingredients

6 1/2 cups water
6 cubes vegetable broth
2 medium potatoes, cubed
2 carrots, diced
1 medium onion, diced
1 large zucchini, cubed
2 tablespoons sun-dried tomato pesto

Preparation

Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.