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
- 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.
- 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)