Ciao Down with Balsamic Minestrone Soup (VIDEO)

SERVINGS: 10 CUPS
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES

Ingredients:
• 2 Tbsp. olive oil
• 1 large onion, chopped (about 1 1/2 cups)
• 2 large carrots, chopped (about 1 cup)
• 1 jar Bertolli® Riserva Balsamic Vinegar with Caramelized
Onions Sauce
• 5 cups vegetable broth
• 1 medium zucchini, chopped (about 1 cup)
• 2 cups lightly packed baby spinach leaves, chopped
• 1 can (15.5 oz.) low sodium red kidney beans, rinsed and
drained
• 1/2 cup grated Parmesan cheese
• 2 cups cooked ditalini pasta

Instructions:
1) Heat olive oil in large saucepot over medium high heat. Add onions and carrots, cook until tender, about 5 minutes. Add Bertolli® Riserva Balsamic Vinegar with Caramelized Onions Sauce and vegetable broth.
2) Stir in zucchini, spinach, and kidney beans. Bring to boil, cover and reduce to heat to medium low. Cook 10 minutes. Stir in cheese and pasta. Cook until heated through, about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.