Minestrone with Pesto

Man oh man is this a good soup! It comes from a Good Housekeeping budget dinner recipe book.


INGREDIENTS:
1 can Great Northern beans, rinsed and drained
2 TBSP olive oil
3 carrots, peeled and cut
2 celery stalk, cut into slices
1/2 of a large onion, diced
2 ounces of pancetta or bacon, finely chopped (I used 1 package of bacon)
1 pound of potatoes, peeled and chopped
2 medium zucchini, quartered
1 large garlic clove, pressed or minced
1 (14oz) can diced tomatoes
2 (32oz) containers of chicken broth
1 cup water
4 TBSP prepared pesto
salt & pepper to taste

1. In a large soup pot heat olive oil. Add carrots, celery, onion, raw bacon and salt & pepper. Cook on medium-high heat for about 10-12 minutes, stirring frequently.
2. Add potatoes, zucchini and garlic. Cook for 2-3 minutes to allow the garlic to heat up, stirring frequently. Add chicken broth, diced tomatoes with their juice and 1 cup water. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes or until potatoes are tender.
3. Add beans to the soup and cook an additional 10 minutes. Also add more salt & pepper if it needs it. Spoon soup into bowls and garnish with a dollop of pesto. Serve immediately.