CAROLYNN’S PANTRY

Vegetable Bean Soup

1- 16 oz. bag  frozen chunky  mixed vegetables

1- 15 oz. can vegetable broth

1   tsp. Italian seasoning

5   garlic cloves, finely chopped

2- 15 oz. cans diced tomatoes with onion, celery & green pepper

1- 15 oz. can pinto beans

1- 15 oz. can great northern beans

2   tbls. pesto

In a large soup kettle combine all ingredients, except pesto.  Bring to a boil.  Reduce heat to simmer and cover.  Cook for 25 minutes: stirring occasionally.  Stir in pesto and serve.

Servings: 4

Cal. 200…Carbs. 40 g…Fat 4 g…Fiber 10 g…Protein 13 g.

Menu Hint:  Serve this easy soup with sesame bread sticks and spinach salad.