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; 4 servings Shredded Parmesan cheese, if desired; 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 a good recipe to expand your main course recipe box. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 28g of protein, 19g of fat, and a total of 543 calories. This recipe serves 4. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up vegetable oil, bell pepper, onion, and a few other things to make it today.

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