Italian Vegetable Soup with Beans, Spinach and Pesto Recipe

1 ½ tablespoons olive oil

1 large onion

cut into small dice

3 medium carrots

peeled and sliced 1/4-inch thick

3 medium celery stalks

sliced 1/4-inch thick

1 medium bell pepper (red or yellow)

stemmed

seeded and cut into medium dice

1 pound all-purpose potatoes

unpeeled and cut into medium dice

1 (16 ounce) can petite diced tomatoes

2 (15.5 ounce) cans cannellini or other white beans

undrained

6 cups low-sodium chicken broth in can or carton

7 ounces loosely packed baby spinach

1 cup frozen green peas

Salt and ground black pepper

Prepared pesto (found in grocer's refrigerated section)