Minestrone

Health score
25%
Minestrone
40 min.
4
542kcal

Suggestions


Welcome to a delightful culinary journey with our vibrant Minestrone recipe! This classic Italian dish is not only a feast for the eyes but also a wholesome meal that warms the soul. Packed with an array of colorful vegetables, hearty beans, and tender pasta, this minestrone is a perfect choice for lunch or dinner, making it a versatile addition to your meal rotation.

In just 40 minutes, you can create a comforting bowl of goodness that serves four, making it ideal for family gatherings or cozy nights in. The rich flavors of Italian-style stewed tomatoes, combined with the aromatic basil pesto, elevate this dish to new heights, ensuring every spoonful is bursting with taste. Plus, the optional sprinkle of shredded Parmesan cheese adds a creamy finish that will leave you craving more.

Whether you're a seasoned chef or a kitchen novice, this Minestrone recipe is simple to follow and allows for creativity. Feel free to customize it with your favorite vegetables or pasta shapes. With a caloric breakdown that balances protein, fats, and carbohydrates, this dish not only satisfies your hunger but also nourishes your body. Dive into this deliciously hearty minestrone and experience the warmth of Italian home cooking!

Ingredients

  • 0.3 cup basil pesto 
  • cup bell pepper green coarsely chopped
  • cup onion coarsely chopped
  • servings parmesan shredded
  • oz shells uncooked
  • 15 oz kidney beans dark red rinsed drained canned
  • 29 oz stewed tomatoes with basil, garlic and oregano, undrained italian-style canned
  • 28 oz vegetable stock canned
  • tablespoon vegetable oil 
  • medium to 3 sized squashes yellow cut in half lengthwise, cut crosswise into slices (1 1/2 cups)

Equipment

  • sauce pan

Directions

  1. In 3-quart saucepan, heat oil over medium-high heat.
  2. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  3. Stir in tomatoes, broth and beans.
  4. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.
  5. Stir in pasta and squash.
  6. Heat to boiling over medium-high heat. Boil 8 to 10 minutes, stirring occasionally, until pasta is tender. Top individual servings with pesto; swirl in slightly.
  7. Garnish with shredded Parmesan cheese if desired.

Nutrition Facts

Calories542kcal
Protein19.85%
Fat29.82%
Carbs50.33%

Properties

Glycemic Index
53.57
Glycemic Load
16.32
Inflammation Score
-9
Nutrition Score
29.774347761403%

Flavonoids

Luteolin
1.76mg
Isorhamnetin
2mg
Kaempferol
0.4mg
Myricetin
0.36mg
Quercetin
16.19mg

Nutrients percent of daily need

Calories:542.48kcal
27.12%
Fat:18.43g
28.35%
Saturated Fat:6.7g
41.89%
Carbohydrates:69.98g
23.33%
Net Carbohydrates:57.05g
20.75%
Sugar:14.42g
16.03%
Cholesterol:21.64mg
7.21%
Sodium:1881.07mg
81.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.61g
55.21%
Vitamin C:58.75mg
71.21%
Manganese:1.08mg
53.86%
Fiber:12.93g
51.72%
Calcium:506.03mg
50.6%
Phosphorus:491.52mg
49.15%
Folate:181.22µg
45.3%
Selenium:27.47µg
39.25%
Iron:6.95mg
38.59%
Potassium:1196.67mg
34.19%
Copper:0.64mg
32.21%
Vitamin A:1559.61IU
31.19%
Magnesium:116.78mg
29.2%
Vitamin B1:0.37mg
24.33%
Vitamin K:25.04µg
23.85%
Vitamin B6:0.47mg
23.42%
Vitamin B2:0.34mg
20.06%
Zinc:2.97mg
19.8%
Vitamin B3:3.11mg
15.55%
Vitamin E:2.32mg
15.45%
Vitamin B5:0.89mg
8.88%
Vitamin B12:0.36µg
6%