Minestrone Soup with Pesto Baguette

Drain beans.

Boil broth and tomatoes in a saucepan, add pasta, beans and vegetables simmer until pasta is cooked al dente (see package directions) and vegetables are soft. Add rosemary, balsamic vinegar and Parmesan, stir and season with salt and pepper.

Cut baguette diagonally into slices and toast under a preheated oven broiler, watching carefully, or in a toaster until golden brown. Spread baguette slices with pesto.