Minestrone

 

1

tablespoon olive or vegetable oil

1

large onion, coarsely chopped (1 cup)

1

medium green bell pepper, coarsely chopped (1 cup)

2

cans (14.5 oz each) Italian-style stewed tomatoes with basil, garlic and oregano, undrained

2

cans (14 oz each) vegetable broth

1

can (15 to 16 oz) dark red kidney beans, drained, rinsed

1

cup uncooked small pasta shells (4 oz)

1

medium yellow summer squash or zucchini, cut in half lengthwise, cut crosswise into slices (1 1/2 cups)

1/4

cup basil pesto

Shredded Parmesan cheese, if desired

• 1 In 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in tomatoes, broth and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.
• 3 Stir in pasta and squash. Heat to boiling over medium-high heat. Boil 8 to 10 minutes, stirring occasionally, until pasta is tender. Top individual servings with pesto; swirl in slightly. Garnish with shredded Parmesan cheese if desired.