- 15 Minutes
- 30 Minutes
- Makes 4 Servings.
- Cook bacon in a large saucepan over medium-high 4 minutes or until crisp. Add onion, celery, carrots, and garlic; cook 7 minutes, stirring occasionally. Add stock, thyme, and sage; bring to a boil. Cook 10 minutes or until reduced to about 5 cups.
- Reduce heat to medium-low. Add zucchini, french green beans, and cannellini beans; cook 5 minutes. Stir in juice, pepper, and salt. Divide soup among 4 bowls; top each serving with about 1 1/2 tablespoons spinach pesto.