1 pound new potatoes, quartered
1 red onion, diced
6 cups vegetable stock
1/2 pound green beans, trimmed and cut into 1 inch pieces
6 oz baby spinach
1/2 loaf Italian bread, sliced
1/3 cup grated parmesan cheese
2 Tbsp refrigerated pesto
In a large pot, heat 1 Tbsp EVOO over medium. Add potatoes and onion and cook, stirring until softened, about 6 minutes. Season with salt and pepper. Add the stock and simmer for 5 minutes. Add the green beans and simmer until the potatoes are tender, about 5 minutes more. Off heat, stir in the spinach to wilt. Meanwhile preheat the broiler. Place the sliced Italian bread on a baking sheet. Drizzle with EVOO and sprinkle with the parmesan; season with pepper. Broil on low until golden, about 3 minutes. Stir pesto into soup. Serve soup with parmesan toasts.
Serves 4
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