Soup, Vegetable and Pesto

By fsilver4

Ingredients

• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 4 minced garlic cloves
• 1 tsp. minced thyme
• 1 tablespoon olive oil
• 2 (32 oz.) container vegetable broth
• 2 plum tomatoes, seeded and chopped
• 1 medium zucchini, chopped
• 1 1/4 tsp. kosher salt
• 1/2 tsp. fresh ground pepper
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1/2 cup uncooked mini bowtie pasta

Preparation

Step 1

In a large pot with 1 tablespoon olive oil, saute carrots and celery, onion, garlic and minced thyme over medium high heat for about 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, salt and pepper, bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

Stir in beans and pasta, and cook, stirring occasionally, about 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tablespoons of pesto, or blend 1/4 cup of pest into the soup pot.
Add chopped parsley and the juice of half of a lemon.