Minestrone al Pesto

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onion and
saute until soft, about 4 minutes. Add broth and next 7 ingredients.
Increase heat to high and bring soup to boil. Reduce heat to
medium-low, partially cover pot, and simmer until potatoes are tender,
about 10 minutes.
Stir in spinach; simmer 3 minutes longer. Season soup to taste with
salt and pepper. Ladle soup into 6 bowls; garnish each with 1
tablespoon pesto. Serve, passing cheese separately. Makes 6 servings.

That's it!

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