Pesto Minestrone

Nutrition Facts

Serving Size 1/8 recipe
Calories 240
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 130 mg
Total Carbohydrate 38 g
Dietary Fiber 12 g
Sugars 6 g
Proteins 13 g
Vitamin A 60% DV
Vitamin C 30% DV
Calcium 4% DV
Iron 8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 8
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation

Minestrone

Ingredients Measures
Cauliflower, coarsely chopped 2 cups (the equivalent of about 2 small heads)
Zucchini, chopped 1½ cups (1-2 medium)
Low sodium chicken broth 3 cans (14.5 ounces each)
Diced tomatoes, drained 1 can (16 ounces)
Uncooked elbow macaroni or small pasta shells 1 cup
Kidney beans or black-eyed peas, drained and rinsed 3 cups
Sliced carrot 1 cup
Chopped onion 1 cup

Pesto

Ingredients Measures
Olive oil 2 tablespoons
Garlic cloves 2
Fresh, loosely packed basil leaves 1 cup
Water 1 tablespoon
  1. Directions for Minestrone
  2. In a 5-6 quart saucepan, bring ½ cup water to boil.
  3. Add tomatoes, cauliflower, onion, and carrots.
  4. Reduce heat and simmer covered 10 minutes or until vegetables are tender.
  5. Add zucchini, beans, broth, and pasta. Return to a boil.
  6. Reduce heat and simmer uncovered 10 minutes.
  1. Directions for Pesto
  2. Put all pesto ingredients in food processor or blender and process until very finely chopped.
  3. Just before serving, remove soup from heat and stir in pesto.
Diabetic Exchange
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.
Source
Produce for Better Health

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