SOUP: 1 jar COSTANTINO'S KITCHEN GRANDMA ANGIE'S TOMATO BASIL 1½ cups vegetable stock ½ cup heavy cream 1½ teaspoons garlic powder 1 pound fresh spinach, chopped ½ cup ditalini pasta, cooked al dente 2 tablespoons fresh basil, chiffonade Sea salt and freshly ground black pepper, to taste PESTO: 1 cup basil ¼ cup pine nuts 2 cloves garlic Sea salt to taste Freshly ground black pepper ¼ cup parmesan cheese 1 cup olive oil 6 tablespoons Parmesan cheese, grated

MAKE SOUP: Add sauce and stock to a blender and puree until smooth. Add to medium saucepan, and bring to a boil. Simmer over moderate heat, stirring a few times, about 20 minutes. Add garlic powder and spinach. Cook, just until spinach is wilted. Add pasta, basil and cream and simmer for 1 minute. Season to taste with salt and pepper.

MAKE PESTO: Mix ingredients in blender or food processor until a smooth paste forms.

SERVICE: Add a small dollop on the top of the soup for the guest to stir in before consuming. Garnish with Parmesan cheese.