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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Genovese Minestrone Soup

Source: dLife

This dish is packed full of vegetables and pasta topped with pesto.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	281.5

Total Carbs	36.3 g

Dietary Fiber	8.3 g

Sugars	7.4 g

Total Fat	12.7 g

Saturated Fat	2.0 g

Unsaturated Fat	1.6 g

Potassium	467.1 mg

Protein	7.2 g

Sodium	242.9 mg

Dietary Exchanges 12.7 Fat, 2.2 Vegetables, 0.1 Meat, 1.1 Other Carbs, 1.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat the oil in a large pan, add the onion, celery, and carrot, and cook on low heat, stirring for 5 - 7 minutes.
Add the green beans, zucchini, potato, and cabbage. Stir fry over a medium heat for 3 minutes.
Add the eggplant, cannellini beans, and plum tomatoes and stir fry for 2 - 3 minutes.
Pour in the stock with salt and pepper to taste. Bring to boil, stirring occasionally, cover, lower heat and simmer for 40 minutes.
Meanwhile, put the pesto ingredients in a food processor and process until it forms a smooth sauce, adding 1 - 3 tablespoons water through the feeder tube if the sauce seems to thick.
Break the pasta into small pieces and add it to the soup. Simmer, stirring frequently, for 5 minutes. Add the pesto sauce and stir it in well, simmer for 2 - 3 minutes or until pasta is al dente.
Season to taste, serve hot in warmed soup bowls.