Summer Minestrone with Pesto Recipe Serves 8
Prep Time 15 min
Cook Time 30 min

Nutritional Information

Serving Size per serving
Amount Per
Calories 200
Calories from Fat 80
Total Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1040 mg
Total Carbs 24 g
Dietary Fiber 6 g
Sugars 9 g
Protein 8 g
Vitamin A 120 %
Vitamin C 40 %
Calcium 8 %
Iron 10 %

Summer Minestrone with Pesto

Short on time? Substitute prepared pesto for the homemade!


  • 4 Tbsp. vegetable oil
  • 2 cups diced carrot
  • 3 zucchini, diced
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 2 cans (450 mL. ea.) chicken broth or vegetable broth
  • 1 can (19 oz.) cannellini beans, rinsed and drained
  • 1 cup packed fresh basil leaves
  • 1 large clove garlic, chopped
  • 1/4 tsp. salt


  1. Heat 1 tablespoon oil in 5-quart saucepan over medium-high heat and cook carrots and zucchini, stirring occasionally, 8 minutes. Add Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until vegetables are tender. Stir in beans; heat through.
  2. Meanwhile, for pesto, process basil, garlic, salt and remaining 3 tablespoons oil in blender or food processor until basil is finely chopped.
  3. To serve, ladle soup into bowls and garnish each with spoonful of pesto. Serve, if desired, with crusty Italian bread.
  • Photo copryight 2006 Publications International, Ltd. Used with permission. See nutritional information -Better for you-too high in sodium

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