1 Review

The pesto sauce really makes this fantastic soup. I made a few tweaks -- my carrots were small so I used two. You didn't specify what kind of beans so I used a combo of drained and rinsed cannellini and lima (broad) beans as they seemed more tuscan than green beans. Also, I used thick Greek-style yogurt for the pesto sauce. So delicious. Thanks so much for posting.

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Leggy Peggy April 11, 2011
Tuscan Bean and Vegetable Soup