Minestrone Soup With Pesto And Cheese Flatbread

• 2 tbsp butter
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 2 None celery stalks, finely chopped
• 1 medium zucchini, finely chopped
• 1 slice bacon, finely chopped
• 3 cans (10 oz each) reduced sodium tomato soup
• 4 cups chicken stock
• 1/2 cup elbow macaroni or ditalini pasta
• 2 tbsp finely chopped fresh parsley
• 1 None flatbread, cut into 3/4-inch strips
• 1/2 cup basil pesto
• 1 cup grated mozzarella cheese

1. Melt butter in a large saucepan on medium heat. Add onion; cook and stir for 2 mins or until soft. Add carrot, celery, zucchini and bacon; cook and stir for 4-5 mins or until almost tender. Add soup and stock. Bring to a boil. Add pasta. Reduce heat to low and simmer, stirring occasionally, for 10-12 mins or until pasta is tender. Remove from heat. Stir in parsley.
2. Meanwhile, preheat the broiler to high. Place flatbread on a baking pan; spray with no stick cooking spray. Broil for 1 min or until lightly toasted. Spread with pesto; sprinkle with cheese. Broil for 2-3 mins or until cheese is golden brown and melted.
3. Ladle soup into bowls. Serve with flatbread.

butter, onion, carrot, celery stalks, zucchini, bacon, tomato soup, chicken stock, elbow macaroni, parsley, flatbread, basil pesto, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/21085 (may not work)