Try this Minestrone Al Pesto recipe, or contribute your own.
Suggest a better descriptionIn a heavy saucepan (3 quart), saute onion in oil with pinch of salt for 2 minutes. Add remaining vegetables plus sage and cook for 10 minutes more over medium heat. You may add a tablespoon of water if needed. Add beans and 5 cups of water, bring to a boil over high heat. Cover and gently simmer 20 to 30 minutes or until squash falls apart when pressed with a spoon. Season with salt and pepper. Meanwhile, wash and dry parsley, mince garlic, then combine pesto ingredients in a blender or processor. Puree and check for seasoning. Serve one tablespoon of pesto over each bowl of soup. S: 8 servings Recipe by: CHEF DU JOUR SHOW #DJ9205
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Serving Size: 1 Serving (2463g) | ||
Recipe Makes: 1 servings | ||
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Calories: 278 | ||
Calories from Fat: 205 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 271.9mg | 9 % | |
Potassium 623.5mg | 16 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 10.9g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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