Vegetable Soup With Basil Pesto

  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)

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