Prep 15 mins
Cook 30 mins
Easy to make. Very tasty. I serve it with French Bread Crostini which I created that has a very cheesy toppping. Something I just whipped up one day from items I had in my pantry.
- 40 ounces low sodium chicken broth
- 15 ounces kidney beans, white, with liquid
- 1 small zucchini, sliced
- 1 cup fresh spinach leaves, torn
- 1 cup diced tomato, canned
- 2 tablespoons basil pesto
- 1 cup ditalini, Cooked
- black pepper
- Pour stock, tomatoes, and vegetables in stock pot and simmer for 25 minutes.
- Cook pasta in boiling water for 8 minutes, drain.
- Add cooked pasta to soup.
- Add pesto and season to taste
- Simmer 5 minutes.
This is a wonderful soup! I made two small changes: I rinsed and drained the beans, and I used chopped fresh tomatoes instead of canned. The basil pesto really made this soup, adding a rich flavor that was perfect with the beans and other veggies. Served with a caeser salad and pita chips, this was a terrific quick and easy meal - thanks for sharing this winner!
Wonderful soup. The pesto adds a lovely flavor element. Enjoyed with a slice of crusty homemade bread. The perfect lunch. Thanks and congrats on your Football Pool win.
I really enjoyed this soup for lunch today! I made it exactly as posted, but I covered it as I simmered. I think that may have left me with more liquid. I didn't mind....it didn't affect the taste....just the pic! Thanks for sharing a delicious, easy to make soup.