Pesto Minestrone Recipe
- 1/2 cup chopped onion
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 2-1/4 cups water
- 2 cups frozen mixed vegetables
- 1 can (14-1/2 ounces) vegetable broth
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups diced zucchini
- 2 tablespoons prepared pesto
- 1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
- 2. Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender. Yield: 4 servings.
1 cup: 337 calories, 12g fat (4g saturated fat), 30mg cholesterol, 1063mg sodium, 47g carbohydrate (8g sugars, 7g fiber), 15g protein .
Reviews for Pesto Minestrone
"I loved it and thought it was absolutely delicious! I made it with the zucchini and enjoyed that, but I'd like to try a different vegetable next time. Any suggestions?"
"This is a great soup recipe, quick and easy to make, a favorite in our household."