Nutrition Facts

Serving Size1/8 recipe
Calories from Fat45
Total Fat5 g
Saturated Fat1 g
Cholesterol0 mg
Sodium130 mg
Total Carbohydrate38 g
Dietary Fiber12 g
Sugars6 g
Proteins13 g
Vitamin A60% DV
Vitamin C30% DV
Calcium4% DV
Iron8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time30 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation


Cauliflower, coarsely chopped2 cups (the equivalent of about 2 small heads)
Zucchini, chopped1½ cups (1-2 medium)
Low sodium chicken broth3 cans (14.5 ounces each)
Diced tomatoes, drained1 can (16 ounces)
Uncooked elbow macaroni or small pasta shells1 cup
Kidney beans or black-eyed peas, drained and rinsed3 cups
Sliced carrot1 cup
Chopped onion1 cup


Olive oil2 tablespoons
Garlic cloves2
Fresh, loosely packed basil leaves1 cup
Water1 tablespoon
  1. Directions for Minestrone
  2. In a 5-6 quart saucepan, bring ½ cup water to boil.
  3. Add tomatoes, cauliflower, onion, and carrots.
  4. Reduce heat and simmer covered 10 minutes or until vegetables are tender.
  5. Add zucchini, beans, broth, and pasta. Return to a boil.
  6. Reduce heat and simmer uncovered 10 minutes.
  1. Directions for Pesto
  2. Put all pesto ingredients in food processor or blender and process until very finely chopped.
  3. Just before serving, remove soup from heat and stir in pesto.