Pasta and Bean Chicken Soup

3 1/2 c. chicken broth
1 c. water
1 (19 oz.) can Great Northern Beans
2 c. chopped, cooked chicken
1 (14.5 oz.) can diced tomatoes w/ onion garlic
1 1/2 c. sliced carrots
1 c. pasta
1/2 c. pesto

• In a large saucepan, combine broth, water, beans, chicken, undrained tomatoes, carrots and pasta. Bring to a boil, reduce heat.
• Simmer, covered, about 10 min. or until pasta is tender but firm.
• Stir in pesto

from the kitchen of Julie Gunderson