Ingredients
3
tablespoons olive oil
3
large carrots, chopped
3
stalks celery, chopped
3
cloves garlic, finely chopped
2
medium zucchini, coarsely chopped
1
medium onion, chopped (1/2 cup)
1
bag (12 oz) Fresh green beans, cut into 1-inch pieces
1
can (28 oz) diced tomatoes with basil, garlic and oregano, undrained
1
can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
1
can (15.5 oz) great northern beans, drained
1
can (15 oz) Progresso™ dark red kidney beans, drained
2
cartons (32 oz each) Progresso™ beef-flavored broth (8 cups)
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1 1/2
cups uncooked ditalini (short tubes) pasta (6 oz)
1
bag (6 oz) fresh baby spinach leaves
3
tablespoons basil pesto
Freshly shredded Parmesan cheese, if desired
Preparation
In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, garlic, zucchini, onion and green beans; cook 7 minutes, stirring frequently, until crisp-tender. Add both cans of tomatoes, both cans of beans, broth, salt and pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until vegetables are tender.
Stir pasta into soup. Cook 10 minutes or until pasta is tender. Stir in spinach; cook 1 minute or until spinach is wilted. Stir in pesto. Sprinkle individual servings with cheese.
