4 14.5 ounce cans vegetable or low sodium chicken broth
1large onion, diced
2 celery ribs, chopped
1 large carrot, sliced
1 parsnip; peeled and diced
salt and pepper to taste
1 bay leaf
2 cups cooked bow tie pasta
2 tablespoons fresh or frozen pesto
Parmesan cheese for garnish
In a large pot combine the broth, onion, celery, carrots, parsnip, salt, pepper and bay leaf. Bring to a boil, cover and reduce heat to medium low. Simmer until vegetables are tender, about 20 minutes. Remove the bay leaf. Add the pesto and let it melt and combine with the other ingredients. Serve with a wedge of Parmesan cheese to grate over each serving bowl.
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