Italian Bean Soup

Ingredients

• 32 ounce navy beans rinsed drained canned
• 14.5 ounce canned tomatoes diced italian-style undrained canned
• 14.5 ounce chicken broth fat-free reduced-sodium canned
• 1 cup bell pepper green chopped ( 1 large)
• 1 cup onion chopped
• 1 tablespoon commercial pesto 

Equipment

• dutch oven

Directions

1. Heat a Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add bell pepper and onion; cook 8 minutes or until onion is tender.
3. Add beans and remaining 3 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes.