Pesto Minestrone

Ingredients

• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) diced tomatoes
• 3 tbsp Simply Nonno's Creamy Pesto
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup small pasta (ditalini or elbow)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 2 cups baby spinach
• 2 tbsp olive oil
• Salt & black pepper
• Parmesan rind (optional, add to the pot)

Directions

1. 01

   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 min until softened.

2. 02

   Add garlic and cook 1 min. Add tomatoes, broth, beans, and parmesan rind if using.

3. 03

   Bring to a simmer and cook 15 minutes.

4. 04

   Add zucchini and pasta. Cook 8–10 min until pasta is al dente.

5. 05

   Stir in spinach and cook 1 minute until wilted.

6. 06

   Ladle into bowls and stir 1 tsp of pesto into each bowl right before serving.

7. 07

   Top with parmesan and serve with crusty bread.