Minestrone with Pesto Soup
Panera Bread Recipe
Serves 4
1 tablespoon olive oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup peeled and chopped Yukon Gold potatoes (about 8 ounces)
1 quart low sodium chicken broth or vegetable broth
1 can (15 ounces) petite-diced tomatoes with juice
1 can (15 ounces) small white beans, rinsed and drained
1 cup ditalini, small shells, or other very small shape pasta
1 cup finely chopped zucchini (optional)
⅓ cup refrigerated or jarred pesto
Heat the oil in a large saucepan over medium heat. Add the onions, carrots, and celery, and cook until soft, about 5 minutes. Add the potatoes, 4 cups of broth and tomatoes. Bring to a boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, 25 to 30 minutes. Add additional broth if the soup is too thick. Stir in the beans, pasta, and zucchini (if using), and simmer until pasta is tender, 8 to 9 minutes. Stir in the pesto.
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