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
  • 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.
  • 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.