Milestrone with Pesto


Serves: 6
Total Calories: 105

Ingredients

4 cups raw vegetable pieces (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) cans water
5 ounces spinach, cut crosswise into 1/4-inch strips
Prepared pesto
Grated Parmesan cheese, if desired

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 105
Calories from Fat: 9

This Milestrone with Pesto recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.




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