INGREDIENTS
1
Bell pepper
1 1/2 cups
Carrots
3/4 cup
Celery
1 16 ounce can
Chickpeas
2
Garlic cloves
1/2 cup
Onion
1 14.5 ounce can
Tomatoes
1 cup
Yellow squash
2 14.5 ounce cans
Chicken broth
1/2 cup
Pesto
3 cups
Cheese tortellini, fresh
1/2 tsp
Pepper
1 tsp
Salt
1/4 cup
Butter
1
Parmesan cheese, Fresh