Soup
1 1/3 cups baby spinach
1/3 cup sun-dried tomatoes
½ cup zucchini
½ cup carrots
3 cups vegetable stock
Pesto
1 cup basil, chopped very fine
½ cup Parmesan cheese
1 tbsp. fresh garlic, minced
Directions for Soup
Bring 4 cups of water to boil, and turn off heat. Blanch all vegetables (julienned or chopped) in water until tender, for approximately 5-10 minutes. Cool off vegetables in an ice bath and reserve until ready to serve soup. Heat vegetable stock in saucepan. Pour hot stock over pre-prepared vegetables. Garnish with 4 teaspoons of Pesto Mixture.
Directions for Pesto
Mince basil, cheese, and garlic. Mix ingredients until well blended.