3 tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, finely chopped
2 celery stocks, sliced
1 large zuchini, thinly sliced
Green beans, trimmed
14 oz. can crushed tomatoes -- I used fire roasted
2 tablespoons pesto
3 cups vegetable stock
14 oz. can Northern White beans or Cannellini beans
Salt and Pepper to taste
- Heat oil in large saucepan or dutch oven. Add onion, carrots, garlic, celery, and onion and fry slowly for 10 minutes. Add the zuchini ad green beans and fry for 2 minutes longer.
- Add the crushed tomatoes, pesto, stock, and beans and bring to a boil. Lower the hear, cover and simmer for ~ 25 to 30 minutes until all the vegetables are tender. Season with salt and pepper and serve over greens.