Prep time: PT15M
Cook time: PT45M
Total time: PT60M
- In a large soup pot, heat the oil. Add the carrots, onion and celery and saute until they just start to soften and turn light brown, about 5-7 minutes. Stir in the water, bay leaf, and salt and pepper to taste. Cover and simmer 15-20 minutes.
- Add cauliflower and potatoes, and simmer 10 minutes more. Add zucchini, tomatoes, garlic and parsley and simmer 7-10 minutes more until zucchini are just tender.
- Toast bread. Spread pesto on top.
- Ladle soup into bowls. Top with Pesto Croutes and Parmesan cheese, if using.