Ham and Vegetable Soup

[omly]

3 tbsp olive oil
2.5 cups leek, sliced
4 oz ham steak, cubed
1.5 c carrots, sliced
2 bay leaves
1 tsp of dried oregano
0.75 tsp Penzey's turkey soup base (comperable to "better than bullion")
3 c zuchini, sliced
2 tbsp pesto
salt and pepper to taste

1. Saute ham and leek in olive oil until leek is soft but not brown.
   
2. Add carrots, bay leaves, oregano, soup base and ~3 cups of water to cover everything.
   
3. When the carrots are just under "al dente" add the zuchini, adding water as necessary to cover.
   
4. When everything is done add pesto, stir to distribute, and serve.

Note: I don't like pasta in soup, but if I am going to add it I often add it after cooking seperately.