Veggie Soup With Pesto

• 3 tbsp EVOO
• 1 medium onion, chopped
• 4 cups organic vegetable broth
• 3 cups water
• 1/4 tsp crushed red pepper
• 2 celery stalks, cut into 1/2-inch pieces
• 4 small zucchini, sliced in half then cut into 1/2 inch pieces
• 1 can Bush's Best cannellini beans, drained and rinsed
• 3 cups freshly chopped spinach
• 6 tbsp pesto

1. 1. Heat olive oil in large stockpot over medium heat. Add onion and saute until clear for approximately 4 minutes (dont brown).
2. 2. Add vegetable broth, water, crushed pepper, celery, green beans, zucchini and canellini beans. Increase heat to high and bring to a boil.
3. 3. Reduce heat to medium, stir in spinach, partially cover pot and cook for 5 minutes.
4. 4. Ladle soup into 6 bowls and garnish each with 1 tbsp of pesto.

evoo, onion, vegetable broth, water, red pepper, celery stalks, zucchini, cannellini beans, spinach, pesto

Taken from www.epicurious.com/recipes/member/views/veggie-soup-with-pesto-50165728 (may not work)