Homemade Minestrone Soup
pepper to taste
Parmesan cheese (if desired)
Drain and rinse cannellini beans and set aside.
Sauté celery, onions, garlic, carrot, and zucchini in olive oil for about 10 minutes.
Stir in broth and tomatoes, and bring to a boil. Reduce heat and simmer partially covered for about 20 minutes.
Add beans, pesto, Greek seasoning, salt, and pepper. Simmer for about 5-10 minutes.
Ladle soup into bowls, and garnish with grated Parmesan cheese.