Step 1

Heat the oil in a stock pot over medium heat. Add the onion, garlic, zucchini, Italian seasoning and pepper. Cook down for a couple of minutes, stirring frequently. Pour in the broth and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes, or until the zucchini is tender.

Step 2

Use an immersion blender and blend the soup until smooth (see notes for standing blender). Stir in the pesto and bring the soup back to a gentle boil. Pour in the dry orzo and cook until the orzo is cooked through, stirring frequently so it doesn't stick to the bottom - approx. 8 minutes.

Step 3

Taste and add lemon juice, salt & pepper as needed.

Step 4

Serve hot with fresh parsley, crusty bread and red pepper flakes.