Zucchini & Yellow Squash Vegetable Pesto Soup - cooking recipe

Ingredients

6 sprigs parsley
2 bay leaves
2 tablespoons olive oil or 2 tablespoons butter
2 cups diced onions
2 cups diced carrots
1 1/2 cups diced celery (small dice, with or without leaves)
2 tablespoons minced garlic
8 ounces button mushrooms or 2 cups button mushrooms, wiped clean, stemmed, and quartered
4 4 quarts low sodium chicken broth or 4 quarts low sodium vegetable broth
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
2 cups diced zucchini (large dice)
2 cups diced yellow squash (large dice)
2 tablespoons pesto sauce

Preparation

Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.