Garden Minestrone With Pesto



4 tablespoons olive oil
2 cups carrots (diced)
3 zucchini (medium, and/or yellow squash, diced)
1 jar Bertolli Tomato & Basil Sauce
2 cans chicken broth ((14.5 oz. ea.), or vegetable broth)
19 ounces cannellini beans (1 can, or white kidney beans, rinsed and drained)
1/2 cups prepar pesto


1Heat 1 tablespoon olive oil in 5-quart saucepan over medium-high heat and cook carrots and zucchini, stirring occasionally, 8 minutes. Add Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until vegetables are tender. Stir in beans; heat through.
2Ladle soup into bowls and garnish each with spoonful of pesto to serve. Serve, if desired, with crusty Italian bread.
Discover more recipes from Bertolli