Vegetable Soup With Basil Pesto

• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 large sweet onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1 tablespoon olive oil
• 2 (32-oz.) containers organic vegetable broth
• 2 plum tomatoes, seeded and chopped
• 1 medium zucchini, chopped
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (15-oz.) can cannellini beans, drained and rinsed
• 1/2 cup uncooked mini farfalle (bow-tie) pasta

1. Saute carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.

carrots, celery, sweet onion, garlic, thyme, olive oil, containers, tomatoes, zucchini, kosher salt, freshly ground black pepper, cannellini beans, pasta

Taken from www.myrecipes.com/recipe/vegetable-soup-basil-pesto (may not work)