Ingredients

The following ingredients have 9 Servings
  • 1 Tbs. oil
  • 2 carrots (peeled and chopped, 2 cups)
  • 1 onion (chopped, 1 cup)
  • 1 rib celery (chopped, 1/2 cup)
  • 1 tsp. dried basil
  • 1 clove garlic (minced)
  • 1/2 tsp. kosher salt
  • 1 medium zucchini and/or yellow squash (,chopped, 2 cups)
  • 1 cup green beans (, about 4 ounces)
  • 6 cups vegetable broth
  • 1 can (14.5 oz.) diced tomatoes with basil & oregano
  • 1 can (15 oz.) cannellini beans (, drained and rinsed)
  • 1/2 cup uncooked mini bowtie pasta
  • 2 cups packed baby kale (, about 2 ounces)
  • 1 Tbs. homemade pesto (or store bought pesto)
  • shredded Parmesan cheese

Instruction

  • Heat oil in saucepot over medium-high heat.
  • Cook carrots, onion, celery, basil, garlic and kosher salt until just tender, about 3 minutes.
  • Add zucchini and green beans. Cook until just tender, about 3 minutes.
  • Add broth and diced tomatoes with their juices. Bring to a boil over high heat.
  • Stir in cannellini beans and pasta. Cook 10 minutes or until pasta is tender.
  • Add baby kale mix and pesto. Cook 1 minute until kale is just wilted and heated through.
  • Serve with shredded Parmesan cheese.