Busters Recipes

Pesto Vegetable Soup

2 tablespoons olive oil
1/2 onion
1 large can tomatoes
2 cans chicken broth
10 ounces green beans
1 can zucchini
3 new potatoes
1 can chopped carrots
sea salt and black pepper
1/3 cup chopped parsley
1 tablespoon dried thyme
1 can great northern beans
1 large can cannellini beans
4 ounces capellini
3/4 cup grated Romano
1/2 cup pesto sauce

In large stockpot, heat oil & saute onion until soft. Add tomatoes. Cook a few minutes. Add broth. Bring to simmer.

Add green beans, zucchini, potatoes, carrots, salt & black pepper. Stir well. Add parsley and thyme. Cook 10 minutes.

Add northern cannellini beans and capellini. Cook 5 minutes. Stir pesto into soup. Simmer 2 minutes.

Serve hot with crusty bread and grated Romano sprinkled over all.