Name: Summer Minestrone with Pesto
Yield: Makes 6 Servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 6 cups low-salt chicken broth; 2 carrots, peeled, cut into 1/2-inch-thick rounds; 2 celery stalks, cut into 1/2-inch pieces; 4 small red-skinned potatoes, quartered; 1/2 pound green beans, trimmed, cut into 1-inch pieces; 3 zucchini, halved lengthwise, cut into 1/2-inch pieces; 1 15-ounce can cannellini (white kidney beans), drained; 2 tomatoes, peeled, crushed; 2 cups fresh spinach leaves, chopped; 6 tablespoons Classic Pesto (see recipe); Freshly grated Parmesan cheese

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