One of my many mottos is “If it’s got pesto — I’m in.” And a delicious dollop of the stuff in the center of this vegetable and pasta soup is the ultimate jumpstart into the fantastic flavor combinations that await.
In a large pot over medium-high heat, add the olive oil. Put in the onions and garlic and cook until the onions are soft and translucent, about 5 to 6 minutes.
Add the carrots and celery and cook for 1 minute. Pour in the chicken stock and bring it to a boil. Add the pasta.
When the pot returns to a boil, lower the heat and simmer for 8 to 10 minutes, or until the pasta is cooked through. Stir occasionally so the pasta doesn’t stick together and skim off any foamy starch that appears on the surface.
Turn off the heat and stir in the basil leaves. Serve in bowls garnished with a tablespoon of pesto.