Italian Tomato Soup

This recipe is SO good, it came from the back of a Barilla brand pasta box.

Soup:
1 jar Roasted Garlic and Onion Barilla sauce
3 cups chicken both (we did vegetable broth)
2 Tablespoons extra virgin olive oil
1/2 teaspoon fresh chopped rosemary (or 1/4 teaspoon dried)
1/2 Tablespoon fresh thyme (or 1/4 teaspoon dried)
1/2 cup orzo pasta (we did 2 cups cooked great northern beans instead)

Pesto:
2 cups (2 oz.) fresh basil leaves, trimmed
1/4 cup pine nuts
3 garlic cloves
1/2 teaspoon salt
1/3 cup extra virgin olive oil

Make the pesto in a food processor, gradually adding the oil.
Heat the ingredients of the soup together until hot.
Serve each bowl of soup with a dollop of pesto.
We also toasted wheat pita bread slices with olive oil and garlic salt.
Serves 4

*We halved the pesto recipe and it was fine. The basil and pine nuts are quite expensive.