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Vegetable soups can sometimes feel a little “meh,” but not this one. It’s loaded with fresh garden veggies—zucchini, peas, carrots, and celery—and finished with a dollop of zesty pesto sauce and a sprinkle of Parmigiano-Reggiano for big flavor. A handful of orzo (that tiny, rice-shaped pasta) makes it hearty enough to be satisfying, too. Serve it on its own with garlic bread or pair it with gooey grilled cheese sandwiches, a margherita pizza, or khachapuri.
