Ingredients
- 2 stalks celery sliced
- 1 carrot chopped
- 1/2 onion chopped
- 1 zucchini chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 32 ounces chicken broth
- 1 can diced tomatoes
- 1 can cannellini beans
- 2 tablespoons pesto
- 1 teaspoon Greek seasoning
- 1/2 teaspoon salt
- pepper to taste
- 1/2 cup grated Parmesan cheese
Servings:
Instructions
- Drain and rinse cannellini beans and set aside.
- Sauté celery, onion, 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, Greek seasoning, salt, and pepper. Simmer for 5-10 minutes.
- Ladle soup into bowls and garnish with grated Parmesan cheese.
Recipe Notes
Recipe courtesy of Carla Cohen
