Roasted Red Pepper and Tomato Zuppa

Ingredients

• 1 can (14 oz/398 ml) low-sodium diced tomatoes
• 4 cups Nourish Broth, prepared
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 2 tbsp Roasted Red Pepper Dip Mix
• Sea Salt, to taste
• Black Pepper, to taste
• ¹⁄₄ cup Pesto Sauce, prepared and divided — optional
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil

Preparation

1. In Multipurpose Pot, whisk tomatoes, Nourish Broth, and Roasted Red Pepper Dip Mix.
2. Bring to a simmer for 5 minutes.
3. Season to taste with Salt and Pepper and add a swirl of Pesto to each serving, if desired. Serve immediately.