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Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.
HALF BAKED HARVEST19Ingredients
30Minutes
380Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup olive oil
- 1 sweet onion (chopped)
- 2 carrots (chopped)
- 2 celery (ribs, chopped)
- 1 red pepper (chopped)
- 2 yellow summer squashes (or zucchini's and, chopped, I used one of each)
- 1 ear corn kernels (remove, but cobs reserved)
- 2 cloves (or more if you love garlic, minced or grated)
- 8 cups chicken broth
- 1 sprig fresh rosemary
- 1 bunch Tuscan kale (or curly kale, chopped)
- 2 cups orecchiette pasta (DeLallo, if need used a gluten free variety)
- 1 Parmesan (rind, plus grated parmesan for serving, leave this out for vegan version)
- 2 cups cannellini beans (drained and rinsed if using canned)
- salt
- pepper
- 2 Tbsp. fresh parsley (chopped)
- 1/4 cup fresh basil (sliced)
- 1/2 cup pesto (homemade or store-bought sun-dried tomato)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium350mg15% |
| Potassium940mg27% |
| Protein20g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A90% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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