Tuscan Vegetable Bean Soup



1 tablespoon olive oil

1 medium onion, finely chopped

1 garlic clove, peeled and chopped

1 rib of celery, finely chopped

1 large carrot, peeled and finely chopped

14 ounce can of mixed beans, drained

14 ounce can of chopped tomatoes

3 cups of vegetable stock

1 teaspoon dried oregano

3 tablespoons pesto sauce (click here for my recipe)

salt and freshly ground pepper

2 medium zucchini, trimmed and finely chopped


Heat oil in a large saucepan, add the garlic, onions, celery, and carrot and saute for 5 minutes, until tender

Stir in the beans, tomatoes, and stock.  Add the oregano and pesto and season to taste.  Bring to a boil and simmer for 10 minutes.  Add the zucchini to the soup.  Cook for another 5 minutes until all the vegetables are tender.  Garnish with some pesto sauce


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