Pesto MinestroneEn Español (Spanish Version)
Serving Size1/8 recipeCalories
240Calories from Fat45Total Fat
5 gSaturated Fat1 gCholesterol
130 mgTotal Carbohydrate
38 gDietary Fiber12 gSugars6 gProteins
13 gVitamin A60% DVVitamin C30% DVCalcium4% DVIron8% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings8Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person: 3.0
MinestroneIngredientsMeasuresCauliflower, coarsely chopped2 cups (the equivalent of about 2 small heads)Zucchini, chopped1½ cups (1-2 medium)Low sodium chicken broth3 cans (14.5 ounces each)Diced tomatoes, drained1 can (16 ounces)Uncooked elbow macaroni or small pasta shells1 cupKidney beans or black-eyed peas, drained and rinsed3 cupsSliced carrot1 cupChopped onion1 cupPestoIngredientsMeasuresOlive oil2 tablespoonsGarlic cloves2Fresh, loosely packed basil leaves1 cupWater1 tablespoonDirections for MinestroneIn a 5-6 quart saucepan, bring ½ cup water to boil.Add tomatoes, cauliflower, onion, and carrots.Reduce heat and simmer covered 10 minutes or until vegetables are tender.Add zucchini, beans, broth, and pasta. Return to a boil.Reduce heat and simmer uncovered 10 minutes.Directions for PestoPut all pesto ingredients in food processor or blender and process until very finely chopped.Just before serving, remove soup from heat and stir in pesto.
Fruit: 0; Vegetables: 1; Meat: 1; Milk: 0; Fat: 1; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
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