Ingredients
6
cups low-salt chicken broth
2
carrots, peeled, cut into 1/2-inch-thick rounds
2
celery stalks, cut into 1/2-inch pieces
4
small red-skinned potatoes, quartered
1/2
pound green beans, trimmed, cut into 1-inch pieces
3
small zucchini, halved lengthwise, cut into 1/2-inch pieces
1
15-ounce can cannellini (white kidney beans), drained
2
tomatoes, peeled, crushed
2
cups fresh spinach leaves, chopped
Freshly grated Parmesan cheese
Directions
1.
Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.
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