Ingredients:
3 tablespoons olive oil
1 medium onions, chopped
6 cups low sodium chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery ribs, cut into 1/2-inch pieces
4 small red potatoes, quartered
1/2 lb green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 (15 ounce) cans cannellini, drained ( white kidney beans)
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons classic pesto sauce
freshly grated parmesan cheese
Directions:
Directions:.
Heat olive oil in heavy large pot over medium heat. Add onion and saute until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.
Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately. Makes 6 servings.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.