Summer Minestrone With Pesto

1. 1

   Heat 1 tablespoon oil in 5-quart saucepan over medium-high heat and cook carrots and zucchini, stirring occasionally, 8 minutes. Add Pasta 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. 2

   Meanwhile, for pesto, process basil, garlic, salt and remaining 3 tablespoons oil in blender or food processor until basil is finely chopped.

3. 3

   To serve, ladle soup into bowls and garnish each with spoonful of pesto. Serve, if desired, with crusty Italian bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.