Summer Vegetable Soup

Preheat oven to 375°F. Gather all ingredients.

Prepare croutons. Toss bread cubes with 1 1/2 tablespoons of the oil and 1/4 teaspoon of the salt on a rimmed baking sheet; spread in a single layer. Bake in preheated oven until golden and crisp, about 20 minutes, stirring and turning croutons every 5 minutes. Remove from oven, and set aside to cool.

Prepare pesto: Add pine nuts, garlic, basil, parsley, 1 tsp. salt and crushed red pepper to the bowl of a food processor. Pulse until finely chopped. Drizzle in 2 tablespoons of olive oil and process until the mixture comes together, about 30 seconds.

Warm remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add cherry tomatoes and cook until blistered and fragrant, 5-8 minutes. Remove tomatoes to a plate and set aside. Do not wipe pan clean.

Reduce heat to medium and add onion to pot. Cook for 5 minutes, until softened. Add pesto mixture and cook, stirring constantly until bright and fragrant, 5 minutes.

Stir in white wine and cook until reduced by half, scraping up any browned bits from the bottom of the pan. Stir in vegetable stock. Add zucchini, squash, peppers, and remaining salt to pan. Reduce heat to low, cover and simmer 30 minutes.

Remove lid and return blistered tomatoes to the pot. Add lemon juice. Simmer for an additional 10 minutes.

To serve, top each bowl with lemon zest, additional basil, croutons and finely grated Parmesan cheese.