Sonoma Summer Soup with Pesto • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• Heat olive oil over medium-high flame in a large, heavy bottomed soup pot.
• Add the carrots, potatoes, onions and garlic.
• Cook about 10 minutes so that the vegetables get some color. Add tomatoes, herbs and chicken stock.
• Bring to a simmer and cook about 10 minutes. Add the zucchini and green beans. Simmer until the potatoes and zucchini are cooked, about 5 minutes.
• Add the spinach, beans, and cooked pasta and simmer a few minutes until the pasta is hot.
• Season to taste with salt and pepper. Serve with a dollop of pesto on top, grated parmesan cheese and crusty bread.
• Soak the beans in 2 quarts of cool water for several hours or overnight.
• Drain the beans, place them in a large pot and add water to cover.
• Add the remaining ingredients and bring to a simmer. Cook until tender, about 45 minutes.