Pesto Minestrone with Tortellini

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

Note:

October 1998
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