Minestrone Al Pesto

• Ingredients
• 3 tablespoons olive oil
• 1 medium onion, 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) can cannellini, drained (white kidney beans)
• 2 tomatoes, peeled, crushed
• 2 cups fresh spinach leaves, chopped
• 6 tablespoons classic pesto sauce
• freshly grated parmesan cheese

1. Directions:.
2. 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.
3. 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.

ingredients, olive oil, onion, chicken broth, carrots, celery, red potatoes, green beans, zucchini, cannellini, tomatoes, fresh spinach leaves, classic pesto sauce, parmesan cheese

Taken from www.food.com/recipe/minestrone-al-pesto-121711 (may not work)