Vegetable Soup with Basil Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 medium carrots, chopped |
2 celery ribs, chopped |
1 large sweet onion, chopped |
4 garlic cloves, minced |
1 teaspoon minced fresh thyme |
1 tablespoon olive oil |
2 (32-oz.) containers organic vegetable broth |
2 plum tomatoes, seeded and chopped |
1 medium zucchini, chopped |
1 1/4 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
1 (15-oz.) can cannellini beans, drained and rinsed |
1/2 cup uncooked mini farfalle (bow-tie) pasta |
basil pesto |
Directions:
1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.
|
|