Italian Vegetable Soup with Beans, Spinach & Pesto

Ingredients (13)

• + 1 ½ tablespoons olive oil add to pantry
• + 1 large onion, cut into small dice add to pantry
• + 3 medium carrots, peeled and sliced 1/4-inch thick add to pantry
• ✓ 3 medium celery stalks, sliced 1/4-inch thick
• + 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice add to pantry
• + 1 pound all-purpose potatoes, unpeeled and cut into medium dice add to pantry
• + 1 (16 ounce) can petite diced tomatoes add to pantry
• + 2 (15.5 ounce) cans cannellini or other white beans, undrained add to pantry
• + 6 cups low-sodium chicken broth in can or carton add to pantry
• + 7 ounces loosely packed baby spinach add to pantry
• + 1 cup frozen green peas add to pantry
• + Salt and ground black pepper add to pantry
• + Prepared pesto (found in grocer's refrigerated section) add to pantry