1. Heat oil in a large saucepan.
2. Cook onions and carrots for 3 minutes. Add garlic and continue cooking another minute, stirring constantly. Add tomatoes, broth, pesto, salt, pepper, and basil. Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
3. Stir in beans, kale, and corn and continue cooking with lid on for 8

VARIATIONS: Swap kidney beans for edamames or cooked chicken bits. Replace tomato pesto with basil pesto. If you have chopped fresh basil or fresh parsley, add it to garnish soup just before serving.

NOTE: This recipe is already doubled for tomorrow’s lunch. If you don’t use it, you can freeze it for up to 2 to 3 months.

Nutrition Note: A hearty soup for supper? Why not! This one has everything you need for a balanced meal. Just add a yogurt on the side, and you’ve got it all!

This recipe is translated from the book Les menus solution famille by Isabelle Huot and Nathalie Régimbal.