Pesto Minestrone

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

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

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.

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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