Ingredients
- 3 tablespoons olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, crushed
- 2 zucchini, sliced
- 1 (14 ounce) can chopped tomatoes, undrained
- 1/4 cup prepared pesto (homemade or from a jar)
- 1 cup chicken broth
- 4 (14 ounce) cans vegetable broth
- 1 (15 ounce) can cannellini beans, drained
- Salt and black pepper to taste
- 1 (1 pound) package fresh spinach, cooked and drained (for the base)
How to Make
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Step 1: Heat olive oil in a large stock pot. Add the onions, carrots and celery. Saute for 10 minutes. Add garlic and zucchini. Cook 3-4 minutes more.
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Step 2: Stir in the chopped tomatoes with juice, pesto, both stocks, and beans. Bring to a boil. Lower the heat and simmer for 35-40 minutes until vegetables are tender. Season with salt and pepper.
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Step 3: Serve the spinach in the bottom of soup bowls and ladle the soup on top.
We hope you enjoy this recipe!
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