Ingredients

3 tbsp EVOO

1 medium onion, chopped

4 cups organic vegetable broth

3 cups water

1/4 tsp crushed red pepper

2 celery stalks, cut into 1/2-inch pieces

4 small zucchini, sliced in half then cut into 1/2 inch pieces

1 can Bush’s Best cannellini beans, drained and rinsed

3 cups freshly chopped spinach

6 tbsp pesto

Preparation

  1. Heat olive oil in large stockpot over medium heat. Add onion and saute until clear for approximately 4 minutes (dont brown).
  2. Add vegetable broth, water, crushed pepper, celery, green beans, zucchini and canellini beans. Increase heat to high and bring to a boil.
  3. Reduce heat to medium, stir in spinach, partially cover pot and cook for 5 minutes.
  4. Ladle soup into 6 bowls and garnish each with 1 tbsp of pesto.