Italian Vegetable Soup with Beans, Spinach & Pesto Recipe

Ingredients

• 1.5 tablespoons olive oil
• 1 large onion, cut into small dice
• 3 medium carrots, peeled and sliced 1/4-inch thick
• 3 medium celery stalks, sliced 1/4-inch thick
• 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
• 1 pound all-purpose potatoes, unpeeled and cut into medium dice
• 1 (16 ounce) can petite diced tomatoes
• 2 (15.5 ounce) cans cannellini or other white beans, undrained
• 6 cups low-sodium chicken broth in can or carton
• 7 ounces loosely packed baby spinach
• 1 cup frozen green peas
• Salt and ground black pepper
• Prepared pesto (found in grocer's refrigerated section)