|Prep Time||15 min|
|Cook Time||30 min|
|Serving Size per serving|
|Calories from Fat||80|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbs||24 g|
|Dietary Fiber||6 g|
|Vitamin A||120 %|
|Vitamin C||40 %|
Summer Minestrone with Pesto
- 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
- 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.
- Meanwhile, for pesto, process basil, garlic, salt and remaining 3 tablespoons oil in blender or food processor until basil is finely chopped.
- 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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