Spring Vegetable Minestrone

YIELD: SERVES 6

• 1 tsp. olive oil
• 1 medium onion
• 5 cloves pressed garlic
• 8 c. vegetable broth
• 1 c. uncooked ditalini pasta or orzo 
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 8 oz. green beans, trimmed
• 1 med. zucchini
• 1 can cannellini beans, drained & rinsed
• 1 1/2 oz. parmesan cheese, grated (about 6 tbsp.)
• 1/4  c. fresh parsley
• 1/4 c pesto (homemade or prepared)

1. Add oil to 4 qt. casserole; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, chop onion and add it, along with pressed garlic, to casserole. Cook 1-3 minutes or until onion is tender.
2. Add broth, pasta, salt and pepper to casserole; bring to a boil. Meanwhile, cut green beans and zucchini into 1/2 in. pieces. Reduce heat to medium; add vegetables and cannellini beans. Cook 8-10 minutes. or until pasta is tender. Grate cheese and snip parsley.
3. Ladle soup into serving bowls. Top with pesto, cheese, and parsley.