Sweet Pea-Pesto Soup

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1 small onion, diced
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups vegetable broth
1 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 pound frozen peas
1/4 cup pesto

•In a medium saucepan, simmer the onion, carrot, and celery in the broth and water with the salt and pepper, covered, until tender, about 6 minutes.
•Add the peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in the pesto, then purée in a blender or food processor.
•Season with additional salt and pepper, if desired.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind