Minestrone

Enjoy this hearty Minestrone soup that comes loaded with tomatoes, beans and veggies and is made easily on a stovetop in just 45 minutes!

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Prep Time 40 min
Total Time 40 min
Servings 4

Ingredients

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

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Directions

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.