• 3 TBS Olive Oil
  • 2 Onions
  • 2 Carrots
  • 4 Garlic Cloves
  • 2 Celery Sticks
  • 1 Fennel Bulb
  • 2 Zucchini
  • 28oz Chopped Tomatoes
  • 4 TBS Pesto
  • 3 3/4 cup of Vegetable Stock
  • 14 oz Navy Beans Rinsed and Drained
  • Salt and Pepper
  1. Heat the oil in a large pan. Add the chopped onions, carrots, crushed garlic, celery and fennel and fry for 10 minutes. Add Zucchini and stir for 2 minutes.
  2. Stir in the chopped tomatoes, pesto, stock, and bean and bring to a boil. Lower the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender. Season with salt and black pepper to taste.
  3. Top with Spinach and Parmesan Cheese