Pesto Minestrone with Tortellini

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 29%
  • Fat: 7.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.4g
  • Protein: 9.3g
  • Carbohydrate: 32.7g
  • Fiber: 3.5g
  • Cholesterol: 20mg
  • Iron: 2mg
  • Sodium: 682mg
  • Calcium: 149mg

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

  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.
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