Red, White and Green Minestrone
by JulieW8
WW Magazine
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INGREDIENTS
- 1 tablespoon Olive oil
- 1 Onion ; chopped
- 2 teaspoons Rosemary ; chopped
- 1 can (15 oz) Cannellini ; rinsed and drained
- 1 can (14 oz) Fire-roasted diced tomatos
- 3 cups Low-sodium chicken broth ; may substitute vegetable broth
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 bunch Kale ; rough stems and ribs removed, chopped
- 3 ounces Spinach fettucini ; broken into 2-inch pieces
- 2 tablespoons Parmesan ; shaved
- 4 teaspoons Pesto ; prepared
INSTRUCTIONS
Heat oil in large saucepan over medium heat. Add onion and rosemary, cook stirring until onion is soft, about 5 minutes.
Add beans, tomatoes, salt, pepper, and broth; bring to a boil. Stir in kale and fettucini and bring back to a boil. Cover, reduce heat, and cook until kale and fettucini are tender (about 12 minutes).
Serve garnished with Parmesan and pesto.
NOTES
1-3/4 cups soup with 1/2 T cheese and 1 t pesto = 8 points.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (283g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 67 | ||
| Calories from Fat: 17 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.9g | 3 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 1.7mg | 1 % | |
| Sodium 480.5mg | 17 % | |
| Potassium 426.1mg | 11 % | |
| Total Carbohydrate 8.5g | 3 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 7g | ||
| Protein 5.3g | 8 % | |
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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. |
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Calories per serving: 67
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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