2 15-oz. can cannellini beans, drained and rinsed
2 medium carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1 teaspoon minced fresh thyme
1 tablespoon olive oil
2 32 oz. containers low-sodium vegetable broth
1 medium zucchini, chopped
1/2 teaspoon freshly ground black pepper
½ cup Bear Pond Farm 3 Greens Pesto
In a small bowl, mash half of the beans and set aside.
In a large pan or pot, sauté carrots and next 4 ingredients in oil over medium-high heat for 8 to 10 minutes or until vegetables are tender. Stir in broth, zucchini, and black pepper. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
Stir in whole and mashed beans and cook, stirring occasionally, 10 to 12 minutes. Add the pesto, stir to combine and turn off heat.