Provencal Vegetable Soup with Pumpkin Seed Pesto

Instructions:

To make the pesto, lightly toast the pumpkin seeds in a hot pan for 60 seconds, continuously shaking the pan. Process the garlic, water and vinegar at high speed in a high powered blender. Turn to slow speed and add the arugula, spinach and nutritional yeast, blend to a chunky consistency. Add the pumpkin seeds and puree 5 more seconds. Set aside.

In a large soup pot, combine carrots, celery, onion, mushrooms, garlic, vegetable stock, zucchini, cabbage, tomatoes, MatoZest, bay leaf and thyme and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Mash half the beans with a fork; add to soup along with the whole beans. cook until warmed through. Season with black pepper.

Ladle soup into bowls and serve with pumpkin seed pesto dolloped on top.