31 ounce .5 can cannellini beans white undrained canned
3 medium carrots peeled sliced
3 medium celery stalks sliced
6 cups chicken broth in can low-sodium canned
10 servings salt and ground pepper black
1.5 tablespoons olive oil
1 large onion cut into small dice
1 cup peas green frozen
10 servings pesto refrigerated prepared found in grocer's section
1 pound potatoes all-purpose unpeeled cut into medium dice
1 medium bell pepper red yellow stemmed seeded cut into medium dice or
Equipment
bowl
ladle
microwave
Directions
Heat oil in a soup kettle over medium-high flame.
Add onions, and saute until tender, about 5 minutes.
Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes.
Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.
