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Milestrone with Pesto |
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Serves: 6 Print this RecipeThe great thing about minestrone is that you can use whatever vegetables are in season. White cannellini beans can also be used in place of the kidney beans. The swirl of pesto stirred in before serving is a flavorful, fresh-tasting addition to the soup. 4 cups raw vegetables, (pieces of carrots, celery, zucchini or yellow summer squash, green beans, cut into 1-inch slices, chopped tomatoes or shelled peas) 1 ounce uncooked spaghetti, broken into 2- to 3-inch pieces, or 1/2 cup uncooked macaroni 1/2 teaspoon dried basil leaves 1/8 teaspoon pepper 1 medium onion, chopped 1 clove garlic, finely chopped 1 (15-ounce) can kidney or garbanzo beans, undrained 2 (10 1/2-ounce) cans condensed beef broth 2 broth (10 1/2-ounce) can water 5 ounces spinach, cut crosswise into 1/4-inch strips Prepared pesto Grated Parmesan cheese, if desired 1. Heat all ingredients except spinach, pesto and cheese to boiling in 4-quart Dutch oven; reduce heat. 2. Cover and simmer until vegetables and spaghetti are tender, about 10 minutes. Stir in spinach until wilted. Serve with pesto and, if desired, grated Parmesan cheese. 1 SERVING: Calories 200 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 2mg; Sodium 800mg; Carbohydrates 24g (Dietary Fiber 6g); Protein 12g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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