Veggie Soup with Parmesan Toast *

EVOO
1 pound new potatoes, quartered
1 red onion, diced
6 cups vegetable stock
1/2 pound green beans, trimmed and cut into 1 inch pieces
6 oz baby spinach
1/2 loaf Italian bread, sliced
1/3 cup grated parmesan cheese
2 Tbsp refrigerated pesto

In a large pot, heat 1 Tbsp EVOO over medium.  Add potatoes and onion and cook, stirring until softened, about 6 minutes.  Season with salt and pepper.  Add the stock and simmer for 5 minutes.  Add the green beans and simmer until the potatoes are tender, about 5 minutes more.  Off heat, stir in the spinach to wilt.  Meanwhile preheat the broiler.  Place the sliced Italian bread on a baking sheet.  Drizzle with EVOO and sprinkle with the parmesan; season with pepper.  Broil on low until golden, about 3 minutes.  Stir pesto into soup.  Serve soup with parmesan toasts.

Serves 4