Summer Minestrone

• 1 tablespoon olive oil
• 1 red onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced thin
• 2 celery ribs, sliced thin
• 2 roma tomatoes, diced
• 5 ounces fresh green beans, sliced thin
• 12 cup vermicelli, broken then cooked
• 5 cups vegetable stock
• 2 tablespoons pesto sauce, your favorite
• salt, to taste
• pepper, to taste
• parmesan cheese
• crouton

1. Heat the oil over medium heat.
2. Add the onion and garlic and stir until soft.
3. Add the celery and carrot and cook about two minutes until tender crisp.
4. Add the tomatoes and cook about two minutes.
5. Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes.
6. Add the pesto sauce and the vermicelli to the soup and serve.
7. I topped this with freshly grated parmesan cheese and some garlic croutons.
8. Enjoy!

olive oil, red onion, garlic, carrots, celery, roma tomatoes, green beans, vermicelli, vegetable stock, pesto sauce, salt, pepper, parmesan cheese, crouton

Taken from www.food.com/recipe/summer-minestrone-239434 (may not work)