Name: Artichoke Soup with Pesto
Prep time: 25 minutes
Total time: 25 minutes
Yield: 4 Servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 3 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh basil; 2 large garlic cloves, chopped, divided; 1 large onion, chopped (about 2 cups); 2 8-ounce packages frozen artichoke hearts, thawed; 2 1/2 cups (or more) low-salt chicken broth or vegetable broth

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