1 cup (250 ml) green beans, cut into 1/2-inch (1-cm) pieces
1 tablespoon (15 ml) olive oil
2 cups (500 ml) fresh broccoli florets
1 cup (250 ml) zucchini, diced
3 green onions, finely chopped
5 cups (1.25 litres) chicken broth
2 tablespoons (30 ml) pesto
Pepper
Preparation
In a saucepan, sauté the beans in the oil for about 4 minutes over medium heat.
Add the remaining vegetables and cook for 1 minute.
Add the broth and pesto. Bring to a boil and simmer until the broccoli is tender, 2 to 3 minutes. Season with pepper.
Description
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