Green Vegetable Minestrone
- 1 tsp (5 mL) olive oil
- 1 medium onion
- 5 garlic cloves, pressed
- 8 cups (2 L) vegetable broth
- 1 cup (250 mL) uncooked ditalini pasta
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 8 oz (250 g) green beans, trimmed
- 1 can (15 oz or 540 mL) cannellini beans, drained and rinsed
- 1 1/2 oz (45 g) Parmesan cheese, grated (about 6 tbsp/90 mL)
- 1/4 cup (50 mL) snipped fresh parsley
- 1/4 cup (50 mL) prepared pesto
Add oil to (4-qt./3.8-L) Casserole; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, chop onion with Santoku Knife. Add onion and garlic pressed with Garlic Press to Casserole; cook 1-3 minutes or until onion
Add broth, pasta, salt and black pepper to Casserole; bring to a boil.
Meanwhile, cut green beans and zucchini into ½-in. (1-cm) pieces. Reduce heat to medium; add vegetables and cannellini beans. Cook 8-10 minutes or until pasta is tender. Grate cheese using Rotary Grater and snip parsley using
Professional Shears. Ladle soup into serving bowls. Top with pesto, cheese
- 6 servings of 1¾ cups/425 mL
Nutrients per serving:
U.S. Nutrients per serving (1¾ cups/425 mL): Calories 250, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 37 g, Protein 10 g, Sodium 1250 mg, Fiber 6 g
U.S. Diabetic exchanges per serving:
U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1½ fat (2 carb)
Ditalini pasta is a small, tube-shaped pasta. Other small pasta shapes such as orzo can be substituted.
Pesto is made from basil, garlic, pine nuts, Parmesan cheese and olive oil. Prepared pesto is an easy way to add fresh flavor to dishes. It can be found in the produce section of most major grocery stores.
For a quick homemade pesto, finely chop 1 cup (250 mL) loosely packed fresh basil leaves and ¼ cup (50 mL) toasted pine nuts or walnuts; place into a medium bowl. Add 1 oz (30 g) finely grated fresh Parmesan cheese, ¼ cup (50 mL) olive oil and 2 pressed garlic cloves; mix well.