Garden Minestrone With Pesto

  • Ingredients 7 Count
  • Nutrition . . . Calories
  • Directions 40 Minutes

8 servings

8 servings

Ingredients

imperial units us
  • 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

Directions

BTotal Time40 min

  1. 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.
  2. Ladle soup into bowls and garnish each with spoonful of pesto to serve. Serve, if desired, with crusty Italian bread.

Tastes

salty
savory
sour
bitter
sweet
spicy

Recipe Tags

Comments

© 2009-2014 Yummly

Your diet preferences

Do you have any special diets?

  • Lacto vegetarian
  • Ovo vegetarian
  • Paleo
  • Pescetarian
  • Vegan
  • Vegetarian
  • None of these

Your allergy preferences

Do you have any food allergies?

  • Dairy-Free
  • Egg-Free
  • Gluten-Free
  • Peanut-Free
  • Seafood-Free
  • Sesame-Free
  • Soy-Free
  • Sulfite-Free
  • Tree Nut-Free
  • Wheat-Free
  • None of these

Your taste preferences

Tell us what additional ingredients you dislike or have allergies to.

    Personalizing your experience...

    • You
    #