For 8 persons
- 2 tablespoons extra virgin olive
- 2 onion, diced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 300g fresh green beans, cut into ½ inch pieces
- 2 medium zucchini, diced
- 4 tomatoes, diced
- 500g kale, chopped
- 2 small cans white beans(optional)
- 2 cloves garlic, minced
- 2 liter of chicken broth
- 2 teaspoons of red wine vinegar
- 1 teaspoons sea salt
- ½ teaspoons black pepper
- 8 teaspoons prepared pesto sauce
Heat the oil in a large pot with over medium-high heat, add onion, carrot, celery, green beans and garlic, stirring frequently, until the vegetables are soften, around 10 mins.
Add the chicken broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, around 10 mins.
Add white beans(optional), kale, zucchini, tomatoes, vinegar, salt and pepper, increase heat to return to a boil, cook until the kale and zucchini are soften, around 10 mins.
Serving with a teaspoon of pesto sauce on top.