Tuscan Bean And Vegetable Soup - cooking recipe

Ingredients

SOUP
1 medium onion, chopped
1 garlic clove, finely chopped
2 celery ribs, sliced
1 large carrot, diced
1 (14 ounce) can chopped tomatoes
2/3 cup italian dry red wine
5 cups fresh vegetable stock
1 teaspoon dried oregano
1 (15 ounce) can mixed beans
2 medium zucchini, diced
1 tablespoon tomato paste
salt and pepper
PESTO SAUCE
2 large garlic cloves, crushed
1/2 ounce fresh basil leaf, washed
6 tablespoons low-fat unsweetened yogurt
2 tablespoons freshly grated parmesan cheese
salt and pepper

Preparation

Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
PESTO SAUCE:
Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.