Tuscan Bean And Vegetable Soup

• SOUP
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 2 celery ribs, sliced
• 1 large carrot, diced
• 1 (14 ounce) can chopped tomatoes
• 2/3 cup italian dry red wine
• 5 cups fresh vegetable stock
• 1 teaspoon dried oregano
• 1 (15 ounce) can mixed beans
• 2 medium zucchini, diced
• 1 tablespoon tomato paste
• salt and pepper
• PESTO SAUCE
• 2 large garlic cloves, crushed
• 1/2 ounce fresh basil leaf, washed
• 6 tablespoons low-fat unsweetened yogurt
• 2 tablespoons freshly grated parmesan cheese
• salt and pepper

1. Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
2. Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
3. Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
4. Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
5. PESTO SAUCE:
6. Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.

soup, onion, garlic, celery, carrot, tomatoes, italian dry red wine, vegetable stock, oregano, mixed beans, zucchini, tomato paste, salt, sauce, garlic, fresh basil leaf, lowfat, parmesan cheese, salt

Taken from www.food.com/recipe/tuscan-bean-and-vegetable-soup-282609 (may not work)