Easy Vegan White Bean Au Pistou

• 1 tablespoon olive oil
• 14 onion, chopped
• 1 garlic clove, minced
• 2 small crookneck yellow squash
• 1 (15 1/2 ounce) can navy beans, drained
• 1 (14 1/2 ounce) can vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 cup fresh spinach
• 12 cup inch-long pieces spaghetti or 12 cup vermicelli, uncooked
• 1 tablespoon pesto sauce
• black pepper, to taste
• 1 cup baby portabella mushroom (optional)
• 2 tablespoons black olives, chopped from can (optional)

1. Place the olive oil in a 4 qt saucepan over medium-high heat.
2. Saute the onions, garlic, and squash for approximately 4 minutes.
3. Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using.
4. Boil, then lower heat and simmer while covered for 15 minutes.
5. Stir in the pesto and pasta.
6. Continue to simmer for about another 5 minutes, until pasta is ready.
7. Season with black pepper to taste.
8. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.

olive oil, onion, garlic, crookneck yellow, navy beans, vegetable broth, tomatoes, fresh spinach, vermicelli, pesto sauce, black pepper, baby portabella mushroom, black olives

Taken from www.food.com/recipe/easy-vegan-white-bean-au-pistou-119945 (may not work)