GARDEN MINESTRONE WITH PESTO
- Serves 8
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- prep time: 10 minute(s)
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- cook time: 30 minute(s)
Ingredients:
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4 Tbsp. olive oil
2 cups diced carrots
3 medium zucchini and/or yellow squash, diced
1 jar Bertolli® Tomato & Basil Sauce
2 cans (14-1/2 oz. ea.) chicken or vegetable broth
1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
1/2 cup prepared pesto
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Directions:
- Heat 1 tablespoon olive oil in 5-quart saucepan over medium-high heat and cook carrots and zucchini, stirring occasionally, 8 minutes. Add Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until vegetables are tender. Stir in beans; heat through.
- Ladle soup into bowls and garnish each with spoonful of pesto to serve. Serve, if desired, with crusty Italian bread.
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