Endless Summer Minestrone

Ingredients:
½ cup Plus 2 Tbsp extra virgin olive oil
1 cup Orzo (or quinoa pasta)
2 Small zucchini finely chopped
1 pint Cherry or grape tomatoes, halved
Salt and pepper
1/3 Pound green beans cut into thirds
½ cup White wine
One 32 ounce container vegetable broth
4 Scallions
1 cup Basil leaves
2/3 cup Grated pecorino romano cheese
½ cup Flat leaf parsley
¼ cup Tarragon leaves
3 Tbsp Pine nuts lightly toasted
1 Clove garlic, halved
2 tsp Grated peel and juice of 1 lemon

Directions:
In a deep skillet or soup pot, heat 2 tablespoons olive oil over medium high heat. Add the orzo and toast for 2 minutes. Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened (8-10 minutes). Add the wine and boil for 1 minute. Add the vegetable broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes.
While the soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then with the motor running pour in the remaining 1/3 cup olive oil. Season with salt and pepper and transfer to a small bowl.
Divide the soup among four bowls and stir in some pesto.