Minestrone

Name: Minestrone
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters basil pesto; 237 milliliters medium green bell pepper, coarsely chopped; 237 milliliters large onion, coarsely chopped; 113 grams cup uncooked small pasta shells; 425 grams can dark red kidney beans, drained, rinsed; 822 grams cans each) Italian-style stewed tomatoes with basil, garlic and oregano, undrained; 794 grams cans each) vegetable broth; 1 Tbsp olive or vegetable oil; 1 medium yellow summer squash or zucchini, cut in half lengthwise, cut crosswise into slices (1 1/2 cups)

Minestrone might be just the Mediterranean recipe you are searching for. Watching your figure? This dairy free recipe has 425 calories, 17g of protein, and 11g of fat per serving. This recipe serves 4. Head to the store and pick up basil pesto, kidney beans, vegetable oil, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In 3-quart saucepan, heat oil over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.

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Bell Pepper

Onion

Stir in tomatoes, broth and beans.

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Tomato

Beans

Broth

Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.

Stir in pasta and squash.

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Squash

Pasta

Heat to boiling over medium-high heat. Boil 8 to 10 minutes, stirring occasionally, until pasta is tender. Top individual servings with pesto; swirl in slightly.

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Pasta

Pesto