Green Bean Soup with Swirled Pesto

Ingredients:
1 1/2 lb tender green beans
1 small onion, chopped
2 Tbs. olive oil
2 cups chicken or vegetable broth/stock
1 cup heavy cream

FOR PESTO SAUCE
3 large garlic cloves
2 Tbs. pine nuts
1 cup packed basil leaves
1/2 cup grated Parmesan cheese
olive oil

~Heat the 2 Tbs. of olive oil in a Dutch oven. Cook the onions in the oil and 2 Tbs. of stock/broth until onion is tender.
Bring a pot of water to a boil, and throw in the beans. Cover and boil the rapidly until they are almost fork-tender. Drain the beans.
Bring the remaining broth to a simmer in the Dutch oven; add the beans. Simmer gently for 5 minutes. Puree in a food processor or blender. Add the cream and taste for seasonings. (Soup should be quite thick.)
To make pesto, combine all "For Pesto Sauce" ingredients in a food processor. Add enough oil until it has reached the desired consistency. Puree until smooth.
Serve soup with a dollop of pesto. Serve warm.