Pesto Minestrone
Ingredients
- 1 Tbsp olive oil
- 1 sweet onion, finely diced
- 2–3 stalks celery, finely diced
- 3–4 carrots, finely diced
- 1 medium zucchini, finely diced
- 1 cup green beans, cut into small pieces
- 1 (28oz) can fire-roasted tomatoes
- 1 quart (4 cups) vegetable broth
- 1 cup water
- 2–3 Tbsp minced sun-dried tomatoes, packed in oil
- 1 cup cooked small pasta (I use gluten free) or shredded cabbage or spinach
- 1/4–1/3 cup pesto, for serving
- salt and pepper, to taste
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