Instructions: In large stockpot, heat oil & saute onion until soft. Add tomatoes. Cook a few minutes. Add broth. Bring to simmer. Add green beans, zucchini, potatoes, carrots, salt & black pepper. Stir well. Add parsley & thyme.

Cook 10 minutes. Add northern & cannellini beans & capellini. Cook 5 minutes. Stir pesto into soup. Simmer 2 minutes. Serve hot with crusty bread & grated Romano sprinkled over all.

Approximately 8-20 minutes.

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