Summer Minestrone

Ingredients:

4 tablespoons olive oil, divided

1 medium onion, chopped

1 medium carrots, peeled and chopped

2 celery stalks, chopped

Salt and pepper

1 tablespoon dried basil

4 large garlic cloves, minced

1 medium sized zucchini, diced

1 medium yellow summer squash, diced

1 (14 ounce) can diced tomatoes, with juice

1 (15 ounce) can cannellini beans drained and rinsed

1 cup small shell or macaroni pasta, cooked

6 to 8 cups chicken broth

2 cups fresh baby spinach

Pesto sauce

Freshly grated parmesan for garnish

Directions:

Heat 2 tablespoons of olive oil in large, heavy soup pot.  Add the onion, carrots and celery.  Cook, stirring about three minutes mutil vegetables begin to soften, add salt, pepper, and basil.  Add remaining olive oil and zucchini and summer squash.  Continue to cook for another few minutes.  Add the garlic, stir together for about a minute, then mix the tomatoes, beans, spinach and broth.  Bring to a simmer and cook for a few minutes.  Stir in pasta.  Serve in soup bowls, with a spoonful of pesto sauce and a sprinkling of parmesan over the top.  Great with crusty bread.