Vegetable Minestrone (Southern Living)

By Shelly17

Ingredients

• 3 large carrots, chopped
• 3 celery ribs, chopped
• 3 garlic cloves, minced
• 2 medium zucchini, coarsely chopped
• 1 medium onion, chopped
• 1 (12-oz.) package trimmed green beans, cut into 1-inch pieces
• 3 tb olive oil
• 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (14.5-oz.) can fire-roasted diced tomatoes
• 2 (32-oz.) containers beef broth
• 1 (15.8 oz.) can great Northern beans, drained
• 1 (16 oz.) can dark red kidney beans, drained
• 1/2 tsp salt
• 1/4 tsp dried crushed red pepper
• 1.5 cups uncooked ditalini pasta
• 1 (6 oz) package baby spinach
• 2.5 tb jarred pesto
• Freshly grated parmesan

Preparation

Step 1

1. Saute first 6 ingredients in hot oil in a large Dutch oven over medium-high heat 7 minutes or until crisp-tender. Add both cans tomatoes and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until vegetables are tender.

2. Add pasta to soup. Cook 10 minutes or until pasta is tender. Stir in spinach; cook 1 minute or until spinach wilts; Stir in pesto. Ladle into bowls; sprinkle with Parmesan cheese.