Italian Vegetable Soup with Beans & Pesto Thanks to Nan Westervelt 1½ tbsp. olive oil 1 large onion, cut into small dice 3 medium carrots, peeled and sliced ¼-inch thick 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice 1 pound all purpose potates (about 4 medium), unpeeled and cut into medium dice 1 16-ounce can petite diced tomatoes (about 2 cups) 2 15.5-ounce can cannellini or other white beans, undrained 6 cups (1 ½ quarts) low-sodium chicken broth in can or carton 7 ounces (about 7 cups) loosely packed baby spinach 1 cup frozen green peas Salt and ground black pepper Prepared pesto Heat oil in a soup kettle over medium-high flame. Add onions, and sauté until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, beans and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3-4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.

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