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Hearty Bean Soup with Pesto

1 tablespoon olive oil
2 carrots, peeled and sliced diagonally
2 celery ribs, sliced
1 onion, peeled and chopped
1 (15.5-ounce) can navy beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (10-ounce) can chicken broth (1 1/4 cups)
2 cups water
1/4 teaspoon crushed red pepper flakes
1 cup fusilli pasta
3 tablespoons BUITONI® Family Size Pesto Sauce

1. Heat oil in a large saucepan over medium-high heat. Add carrots, celery and onion; sauté for 3 to 5 minutes.
2. Measure out 1/3 cup navy beans; mash. Add to saucepan along with unmashed beans, tomatoes, chicken broth, water and red pepper flakes. Bring to a boil and stir in pasta. Simmer, uncovered, until fusilli is tender, stirring occasionally, about 10 minutes.
3. Spoon soup into bowls and top with 2 teaspoons pesto just before serving.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.