Moonstruck Minestrone with Pesto

2 T. Olive Oil

1 med. onion, cut into chunks

1 stalk celery cut into chunks

2 cloves garlic, peeled

2 carrot, peeled and cut into chunks

1 small zucchini, diced

1 small summer squash, diced

1 cup frozen cut green beans

6 c. Vegetable Broth

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can cannelini beans, drained and rinsed

1 (15 oz) can diced tomatoes

2 T. parsley, minced

1 t oregano

1/2 t. basil

1/2 t. thyme

salt and pepper to taste

4-5 c. baby spinach leaves

1 c. small pasta (I used small shells but any small cut pasta will work)

Parmesan Cheese


Place onion, celery, garlic and carrots into the bowl of a food processor and pulse until minced.  Heat olive oil in a large soup pot or dutch oven over med heat.  Add minced vegetables, zucchini, squash and green beans and cook for a few minutes until vegetables begin to soften a bit.

Add broth, kidney beans, cannelini beans,tomatoes with their juices and spices.  Bring to a boil, reduce heat and simmer for 20-30 minutes.

Add spinach leaves and pasta and simmer for an additional 20 minutes.  You can add additional broth or water if soup is too thick.

Ladle into bowls and top with Parmesan Cheese and a dollop of Pesto.