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
Pesto
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
Ingredients
Measures
Olive oil
2 tablespoons
Garlic cloves
2
Fresh, loosely packed basil leaves
1 cup
Water
1 tablespoon
Directions for Minestrone
- In 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 Pesto
- Put 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.