Summer Minestrone Soup



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

carrots sliced

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.