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Garden Minestrone With Pesto

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Recipe by
Bertolli Bertolli

Ingredients

  • 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
Total Time
40 min
Servings
8 servings 8
units
imperial units us

Preparation

  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.
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Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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