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Genovese Minestrone Soup
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

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
2 1/2 Fat , 2 1/2 Vegetables , 1/2 Meat , 1 1/2 Other Carbs , 1 1/2 Starch
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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Ingredients Directions
  1. Heat the oil in a large pan, add the onion, celery, and carrot, and cook on low heat, stirring for 5 - 7 minutes.
  2. Add the green beans, zucchini, potato, and cabbage. Stir fry over a medium heat for 3 minutes.
  3. Add the eggplant, cannellini beans, and plum tomatoes and stir fry for 2 - 3 minutes.
  4. Pour in the stock with salt and pepper to taste. Bring to boil, stirring occasionally, cover, lower heat and simmer for 40 minutes.
  5. 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.
  6. 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.
  7. Season to taste, serve hot in warmed soup bowls.

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