Tuscan Bean Soup

Tuscan Bean Soup

2 (14 ounce) cans Swanson Chicken Broth

1 (16 ounce) bag of frozen ‘stew’ vegetables thawed

1 (10 ounce) box frozen spinach or turnip greens thawed

1 (15.8 ounce) can of white beans (Navy, Northern, etc)

3 tbs pesto

Bring the broth, 1 cup water and stew vegetables to a boil. Lower heat and simmer for 15 minutes. Chop any potatoes and carrots into smaller pieces for faster cooking!  Add greens and drained beans. Return to a boil and simmer for 5 – 8 minutes.  Remove from heat and stir in pesto (can be omitted to taste).  Serves 4.