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Pesto Minestrone with Tortellini

Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 2 1/4 cups water
  • 2 cups diced zucchini
  • 2 cups frozen mixed vegetables
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14 1/2-ounce) can vegetable broth
  • 2 tablespoons commercial pesto
  • 1 (9-ounce) package fresh three-cheese tortellini, uncooked

Nutrition Information

  • calories 237
  • caloriesfromfat 29 %
  • fat 7.7 g
  • satfat 1.7 g
  • monofat 4 g
  • polyfat 1.4 g
  • protein 9.3 g
  • carbohydrate 32.7 g
  • fiber 3.5 g
  • cholesterol 20 mg
  • iron 2 mg
  • sodium 682 mg
  • calcium 149 mg

How to Make It

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, and sauté 4 minutes or until tender. Add water and next 7 ingredients (water through broth), and bring to boil. Cover, reduce heat, and simmer 5 minutes or until zucchini is tender.

  2. Stir in pesto and tortellini; cover and simmer 6 minutes or until thoroughly heated and pasta is tender.