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Spring Vegetable Soup with Pesto


Spring Vegetable Soup with Pesto Recipe

Ingredients:
  • 2 ounces Pancetta, diced
  • 2 small Onions, diced
  • 8 cups Water
  • 1 large Carrot, cut into coins
  • 1 large Potato, diced
  • 1 can Small White Beans, drained
  • 1 cup Fresh Green Beans, trimmed
  • 1 small Zucchini, diced
  • ½ cup Elbow Pasta
  • ½ cup loosely packed Basil
  • 2 cloves Garlic, minced
  • 1 ounce Parmesan Cheese, freshly grated
  • 1 Tablespoon Pine Nuts
  • 1 Tablespoon Olive Oil
  • Salt and Pepper
Directions:
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