Summer Vegetable Soup With Pesto

• 4 Tablespoons Prepared Pesto
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced
• 1 whole Red Or Orange Bell Pepper, Chopped
• 1 whole Zucchini, Chopped
• 2 whole Summer Squash, Chopped
• 1 can (15 Oz. Can) Kidney Beans, Drained But Not Rinsed
• 1 can (15 Oz. Can) Cannellini Beans, Drained But Not Rinsed
• 1 can (28 Oz. Can) Diced Italian Tomatoes, Large Can
• 1/2 cups Water, Swirled Around In Tomato Can To Pick Up Leftover Tomato
• 1 pinch Salt To Taste
• 1 pinch Pepper To Taste
• 6 Tablespoons Grated Parmesan Cheese, For Serving
• 2 Tablespoons Basil, Julienned For Garnish

1. Add pesto, onions and garlic to a large pot over medium heat. Stir with a wooden spoon and cook for a few minutes till onions begin to soften. Add bell pepper, zucchini and squash to the pot and combine gently until all vegetables are coated in pesto. Cook for a few more minutes until vegetables begin to soften.
2. Add beans, tomatoes, water, salt and pepper to the pot and bring to a slow boil. Once it's boiling, bring soup down to a simmer and let cook for about 30 minutes. Taste and adjust for salt and pepper.
3. Serve with grated Parmesan and julienned basil for a light summer dinner.

onion, garlic, red, zucchini, summer, kidney beans, beans, italian tomatoes, water, salt, pepper, parmesan cheese, basil

Taken from tastykitchen.com/recipes/soups/summer-vegetable-soup-with-pesto/ (may not work)