Ingredients
- 2 celery stalks sliced
- 1 carrot chopped
- 1/2 onion chopped
- 1 zucchini chopped
- 3 garlic cloves minced
- 1 can cannellini beans
- 1 can diced tomatoes
- 2 tbsp pesto
- 1 tsp Greek seasoning
- 1/2 tsp salt
- 32 ounces chicken broth
- pepper to taste
Servings:
Instructions
- 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 20 minutes. Add beans, pesto, salt and pepper. Simmer for about 5-10 minutes. Ladle soup into bowls and garnish with grated parmesan cheese.
