1cupcarrotspeeled and chopped into bite sized pieces
1cupgreen beanschopped into bite sized pieces
1stalk celerycleaned and chopped into bite sized pieces
1cupzucchinichopped into bite sized pieces (I used a combination of yellow and zucchini squash)
½cupred bell pepperchopped into bite sized pieces
1red onionchopped
1cupcherry tomatoessliced in half
2-3cupsbaby spinach choppedyou can substitute with 1 box frozen spinach thawed
1Fresno chilifinely minced (optional), or jalepenos
1can white beansdrained and rinsed
4cupsunsalted vegetable stock
1teaspoonseasoning salt
3-4tablespoonsready-made pesto
2tablespoonsbutter
1tablespoonolive oil
2clovesgarlicminced
Instructions
Chop all of the vegetables. I chopped each veggie and just piled all of them in a large bowl with the exception of the spinach & garlic.
Heat a large stock pot over medium high heat. Add the butter & olive oil. When hot & bubbly add all of the vegetable except the spinach & garlic - Add carrots, green beans, celery, zucchini, bell pepper, onion & minced chili. Reduce heat to medium and saute for 10 minutes.
After 10 minutes add the white beans, spinach, garlic & pesto. Mix well to combine. Then add the vegetable stock - heat thru & the soup is ready to serve.