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 |