Minestrone Soup With Pesto And Cheese Flatbread - cooking recipe

Ingredients

2 tbsp butter
1 small onion, finely chopped
1 medium carrot, finely chopped
2 None celery stalks, finely chopped
1 medium zucchini, finely chopped
1 slice bacon, finely chopped
3 cans (10 oz each) reduced sodium tomato soup
4 cups chicken stock
1/2 cup elbow macaroni or ditalini pasta
2 tbsp finely chopped fresh parsley
1 None flatbread, cut into 3/4-inch strips
1/2 cup basil pesto
1 cup grated mozzarella cheese

Preparation

Melt butter in a large saucepan on medium heat. Add onion; cook and stir for 2 mins or until soft. Add carrot, celery, zucchini and bacon; cook and stir for 4-5 mins or until almost tender. Add soup and stock. Bring to a boil. Add pasta. Reduce heat to low and simmer, stirring occasionally, for 10-12 mins or until pasta is tender. Remove from heat. Stir in parsley.
Meanwhile, preheat the broiler to high. Place flatbread on a baking pan; spray with no stick cooking spray. Broil for 1 min or until lightly toasted. Spread with pesto; sprinkle with cheese. Broil for 2-3 mins or until cheese is golden brown and melted.
Ladle soup into bowls. Serve with flatbread.