3 T olive oil
2 onions, chopped
3 carrots, sliced
2 garlic cloves, minced
2 celery sticks, sliced
2 large zucchini, sliced
14oz can petite diced tomatoes
2 T pesto (homemade or store bought in a jar)
4 C vegetable stock
14oz can navy beans, drained and rinsed
salt and pepper to taste
fresh spinach (approximately 2 cups)
Heat oil in a large pan. Ad the onions, carrots, garlic and celery and cook gently for 10 minutes on medium heat. Add zucchini and cook 2 more minutes. Add tomatoes, pesto, stock and beans and bring to a boil. Lower the heat, cover and simmer gently for 25-30 minutes. Season to taste with salt and pepper. Just before serving, stir fresh spinach leaves into soup and allow to soften. Yummy served with a little Parmesan!
**My kids don't like the spinach, so I just put it in mine and Hans' bowls and serve the soup over it. It is so yummy and healthy!
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