Categories: Soups

Ingredients

• 1 large can Great Northern beans
• 2 tbsp olive oil
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 large onion, diced
• 4 medium potatoes, peeled and cubed
• 2 medium zucchini, cut up
• 1/2 medium head cabbage, sliced
• 1 large garlic cloves, crushed with press
• 2 14 oz cans chicken broth
• 1 14 oz can diced tomatoes
• 1/2 tsp salt
• Pesto

Directions

1. In a large saucepan, heat olive oil and add carrots, celery, and onion. Cook 10 minutes or until onions begin to brown, stirring occasionally. Add potatoes, zucchini, cabbage and garlic; cook, stirring constantly until cabbage wilts.

2. Add chicken broth, tomatoes with their juice, and 1 cup water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. Add beans.

3. Meanwhile, prepare the pesto. Serve soup with pesto.

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