Garden Minestrone with Pesto


  • 4 Tbsp. olive oil
  • 2 cups diced carrots
  • 3 medium zucchini
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 2 cans (14.5 oz. ea.) chicken broth [or vegetable broth]
  • 1 can (19 oz.) cannellini beans [or white kidney beans], rinsed and drained
  • 1/2 cup prepared pesto


  1. Heat 1 tablespoon olive oil in 5-quart saucepan over medium-high heat and cook carrots and zucchini, stirring occasionally, 8 minutes. Add Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until vegetables are tender. Stir in beans; heat through.
  2. Ladle soup into bowls and garnish each with spoonful of pesto to serve. Serve, if desired, with crusty Italian bread.