1. In a large stockpot, combine broth, undrained beans, tomatoes, potatoes, zucchini, carrots, onion, turnips, basil and thyme. Cook, covered, over medium heat until all vegetables are tender, 40-50 minutes. 2. Add undrained corn, salt and pepper. Reduce heat to a simmer and cook 5 minutes longer. 3. Meanwhile, in a medium saucepan filled with lightly salted boiling water, cook vermicelli until tender but still firm, 4-5 minutes; drain. 4. Add pasta to soup pot and heat through, 1-2 minutes. 5. To serve, place a dollop of pesto in bottom of each bowl. Ladle on hot soup. Serve with cheese on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
