Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Vidalia Onion, finely chopped
- 1/2 cup Cento Chefs Cut Roasted Peppers
- 1 can Cento Petite Diced Tomatoes (14.5 oz)
- 1/4 cup Bellino Sun Dried Tomatoes, drained and chopped
- 2 cans Cento Cannellini Beans (19 oz)
- 1 box Cento Organic Vegetable Stock (32 fl oz)
- 1/4 cup Cento Basil Pesto Sauce
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Heat the oil in a large pot over medium heat. Add the onion and cook until just softened, about 2-3 minutes, then stir in roasted peppers, diced tomatoes, sun dried tomatoes, cannellini beans and vegetable stock. Season with salt and pepper, cover and cook over medium heat for 20 minutes until vegetables are soft and flavors have blended. Stir in pesto just before servings. Serves 4-6.
