Salt

Freshly ground black pepper

1. In a large soup pot over medium heat, warm the olive oil. Add the onions and saute, stirring occasionally, until softened, 3 to 5 minutes.

2. Add the carrots, potatoes, zucchini, crookneck squash and eggplant and saute until slightly softened, about 3 minutes. Add the cabbage and saute just until softened, about 3 minutes.

3. Raise the heat to medium-high, add the tomatoes, chicken stock, garlic, basil, and salt and pepper to taste, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 25 minutes. The soup will be slightly thickened.

4. Fill a separate saucepan three-fourths full of water and bring to a boil. Add the orzo and cook just until al dente, about 10 minutes. Drain and add to the soup. Add the white beans, stir, and taste for seasoning. Let cool to room temperature.

5. To make the pesto cream, combine all the ingredients in a small bowl, including salt and pepper to taste, and whisk until smooth. Cover and refrigerate.

6. To serve, ladle the soup into bowls and swirl a tablespoon of the pesto cream into each serving.

Advance Preparation: The soup and pesto cream may be prepared two days in advance and refrigerated. Bring both to room temperature before serving.

Basil Pesto

Makes about 1 1/4 cups

2 medium garlic cloves

2 cups medium-packed fresh basil leaves (about 2 medium bunches)

1/2 cup parsley leaves

2 tablespoons pine nuts

1/2 cup olive oil

Freshly ground black pepper

3/4 cup freshly grated Parmesan cheese

1. While the motor is running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.

2. With the blades turning, slowly pour in the olive oil in a fine stream. Add pepper.

3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

Recipe notes: The pesto can be prepared one week ahead through Step 2, covered in an airtight container and refrigerated. Add cheese just before serving.

A classic basil pesto, try it on pasta, fish, chicken, a garnish in vegetable soups or even in salad dressing.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)