Servings: 6 Prep time: 10 mins. Cooking time: 40 mins.
1 Tbsp olive oil
1 large Vidalia onion, diced
2 large carrots, diced
2 stalks of celery, diced
1 red bell pepper, diced
1/2 tsp kosher salt
1 tsp black pepper
2 zucchinis or yellow squash, diced
2 cloves garlic, minced
6 cups vegetable broth, low sodium
2 tsp of fresh rosemary, chopped
1 can (15 oz.) cannellini beans or navy, drained and rinsed
1 cup whole wheat orecchiette pasta (or another small pasta)
1/2 cup pesto
Place a large saucepan on medium heat on the stove. Add oil, onion, celery, carrots, and bell pepper. Season with salt and pepper. Sauté for 10 minutes, until the onion is translucent.
Add the zucchini and garlic. Sauté for another 2 minutes, stirring often. If the veggies start to stick, add a splash of broth.
Add the broth and rosemary. Bring the soup to a low boil over medium-high heat. Then, reduce the heat to medium-low. Cover and simmer for 10 minutes.
Bring the soup back to a boil and add the pasta. Boil until pasta is al dente. See pasta directions for cook time.
Remove from the heat and stir in the beans and pesto.
Serve and enjoy.