Dinner tonight!

Soup soup soup. It's getting so close to summer, my nights of having soup and having the Husband agree that soup is reasonable are rapidly decreasing in number. As a welcome to summer, and in appreciation of the yummy summertime vegetables now available, tonight we enjoyed our take on this soup:

The Husband absolutely loved this soup. He has multiple helpings. I did too, but that's nothing new for me. The soup itself is very flavorful and the vegetables simmer into loveliness, and the pesto gives it a kick and boost. It serves 6 as a starter or 4 as a main course.

2 slices bacon (omit bacon for vegetarian, use olive oil instead)
1 large onion, chopped
2 large garlic cloves, minced
1 leek, chopped (I use the white parts and the soft green parts)
3 carrots, chopped
2 celery ribs, chopped
1 zucchini, chopped
1 potato, peeled and chopped
4-6 cups vegetable or chicken stock
1 28 ounce can of San Marzano tomatoes with juice
1 cup finely chopped leafy green, like spinach, kale, chard, etc
1 9 oz package of tortellini
store-bought pesto, or make your own
Parmesan cheese for garnish

Chop the bacon into little pieces. Cook in the soup pot until crispy. Add onion, garlic, and leek, and cook, stirring occasionally until tender and starting to brown. Add carrots, celery, zucchini, and potato, and stir for a few minutes. Add broth, start with 4 cups and add more later if needed. Add tomatoes, breaking tomatoes up with the back of the spoon. Let the soup cook for 30 to 45 minutes so the flavors blend. Taste, and add salt and pepper as needed. Add leafy green and tortellini and cook until tortellini is cooked. Serve, with pesto and cheese as a garnish.