2 cans (450 mL. ea.) chicken broth or vegetable broth
1 can (19 oz.) cannellini beans, rinsed and drained
1 cup packed fresh basil leaves
1 large clove garlic, chopped
1/4 tsp. salt
Heat 1 tablespoon oil in 5-quart saucepan over medium-high heat and cook carrots and zucchini, stirring occasionally, 8 minutes. Add 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.
Meanwhile, for pesto, process basil, garlic, salt and remaining 3 tablespoons oil in blender or food processor until basil is finely chopped.
To serve, ladle soup into bowls and garnish each with spoonful of pesto. Serve, if desired, with crusty Italian bread.
Photo copryight 2006 Publications International, Ltd. Used with permission. See nutritional information -Better for you-too high in sodium