Categories: Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 garlic cloves, minced
- 8 oz Yukon gold potatoes, cubed
- 2 medium carrots, peeled and chopped
- 1 medium zucchini, chopped
- 8 oz green beans, ends trimmed, halved
- salt and pepper to taste
- 14 oz can diced tomatoes
- 8 cups chicken stock
- 1/2 tsp dried thyme
- 1/2 of a 14-16 oz can white beans, drained
- Pesto
- grated Parmesan
Directions
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Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until onion is translucent, about 3 minutes. Stir in the potatoes, carrots, zucchini, and green beans. Season with a bit of salt and cook, stirring for 3-4 minutes. Add the tomatoes, stock and thyme and turn heat down to low. Season with salt and pepper to taste. Simmer for at least 15 minutes and up to 45.
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Before serving, stir in the white beans and heat through. Serve with a dollup of pesto and a big of grated Parmesan.