Italian Vegetable Soup with Beans, Spinach & Pesto

By USA WEEKEND columnist Pam Anderson

4.49 / 5

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1 ½ tablespoons olive oil
1 large onion cut into small dice
3 medium carrots peeled and sliced 1/4-inch thick
3 stalks medium celery 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 baby spinach loosely packed
1 cup frozen green peas
salt and ground black pepper
prepared pesto found in grocer's refrigerated section