Pesto Artichoke Soup

This soup would not win any beauty contests, but as all of our mothers say: It's what's on the inside that counts!!!! This soup is light and refreshing. Artichokes are not in season right now, but frozen ones are. With a few simple ingredients (mostly ones kept around the house) voila! A wonderful soup that is gluten-free, vegetarian and low cal.  Serves 6

Ingredients
1 8oz bag of frozen artichokes, thawed
1 cup veggie broth, or chicken broth
1 small onion, diced
1 clove garlic diced
2 tbsp extra virgin olive oil
2 tbsp pesto*
salt and pepper to taste
*Pesto
2 tbsp basil leaves, chopped
2 tbsp grated parmesan
1 tbsp olive oil
(blend until paste forms)

In a large pot heat oil on medium
Add onions and cook until golden (about 6 minutes)
Add garlic and stir for 2 minutes
Drop in artichokes and broth
Bring to a boil, then reduce to a simmer and cover for 7 minutes
Puree carefully
Top with pesto and stir
Allow to cook for a few minutes

Slurp away!