Potato Tomato Soup
1 onion, diced - 20 baby carrots, thickly sliced - 1 T minced garlic - 2 T olive oil - 1/2 t Italian seasoning - 2 T prepared pesto - salt and pepper, to taste - 28 oz vegetable broth - 1 jar Florentine Primavera - 6-8 redskin potatoes, peeled and cubed
1. In a large pot, saute onion, carrots, and garlic in olive oil on medium-high heat until onions are soft, about 5 minutes.
2. Stir in Italian seasoning, pesto, salt and pepper.
3. Add vegetable broth, Primavera, and potatoes; bring to a boil.
4. Reduce heat to simmer for 20 minutes until potatoes and carrots are tender.