Minestrone Soup
  1. 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.