Soup

1. In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Add diced shallots, carrots and celery and sauté until softened and fragrant, about 5 minutes. Stir in the garlic and ginger, sautéing until fragrant, 30 seconds. Add the diced potato, 2 teaspoons dried basil, a pinch of red pepper flakes and ¾ teaspoon each kosher salt and freshly cracked black pepper, stirring for another minute or so.
2. Pour in 8 cups vegetable broth, ½ cup pearl couscous and the parmesan rind. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes until the potatoes and couscous are tender. 
3. Add the beans, 1 cup peas, 1 cup green beans and simmer for a few moments until the green beans are tender.
4. Stir in ¼ cup pesto. Ladle soup into bowls and top with Parmesan croutons, another dollop of pesto and/or drizzle of extra virgin olive oil. MUAH! Divine vegetable soup, I’m tellin’ ya.

Croutons

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a small bowl, melt 1 tablespoon salted butter. Stir in 1 tablespoon olive oil and 1 teaspoon garlic powder. Drizzle the butter mixture over bread cubes, tossing well to evenly coat. Bake for 10 minutes.
2. Sprinkle the parmesan cheese on the croutons and return to the oven for 3-4 more minutes until the cheese and croutons are just beginning to brown. They’ll continue to crisp up as they cool!