CookingLight diet CookingLight diet
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield
Makes about 10 cups

Our chunky take on pistou is chock-full of veggies, beans, and pasta. Serve it with lemon wedges.

How to Make It

Step 1

Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

Step 2

Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.

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