Minestrone Al Pesto

Great in the winter.

• Ready In: 40 mins
• Serves: 6

Ingredients

• Ingredients

• 3  tablespoons olive oil
• 1  medium onion, chopped
• 6  cups low sodium chicken broth
• 2  carrots, peeled, cut into 1/2-inch-thick rounds
• 2  celery ribs, cut into 1/2-inch pieces
• 4  small  red potatoes, quartered
• 1⁄2 lb green beans, trimmed, cut into 1-inch pieces
• 3  small zucchini, halved lengthwise, cut into 1/2-inch pieces
• 1 (15 ounce) can cannellini, drained (white kidney beans)
• 2  tomatoes, peeled, crushed
• 2  cups fresh spinach leaves, chopped
• 6  tablespoons  classic pesto sauce
•  freshly grated parmesan cheese

Directions

1. Directions:.
2. Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.
3. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately. Makes 6 servings.