4 cups chicken or beef broth
28 ounces diced tomatoes fire roasted
15 oz can cannelini beans with liquid
garlic finely minced
1 tsp dry oregano
2 tsps chile powder
1 med zucchini halved & sliced
1 med yellow summer squash halved & sliced
3 T pesto
1 small onion chopped
Creole Seasoning to taste
black pepper to taste
Salute onion & carrot in a little EVOO in a large pot. Add broth, tomatoes, beans with liquid, garlic, oregano & chili powder. Bring to boil and add zucchini and squash. Reduce heat and simmer uncovered until reduced and somewhat thickened, 30-45 minutes.
Mix in pesto & remaining seasoning and continue to simmer.