Minestrone with Pesto Toast
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
349
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 milliliters Vegetable broth (finished product)
- 1 pkg crushed Tomatoes (500 grams)
- 150 grams Pasta (such as small shells)
- 250 grams thick, white Beans (canned)
- 300 grams mixed Vegetables (fresh or frozen)
- 4 Tbsps balsamic vinegar
- 40 grams Parmesan
- salt
- freshly ground pepper
- 1 pc Baguette
- 4 Tbsps Pesto (canned)
- 1 tsp chopped rosemary
Preparation steps
1.
Drain beans.
2.
Boil broth and tomatoes in a pot, add pasta, beans and vegetables and let simmer until the pasta is cooked al dente (according to package instructions) and the vegetables are soft. Stir in rosemary, balsamic vinegar and parmesan and season with salt and pepper.
3.
Cut baguette diagonally into slices and toast in a hot oven or in a toaster until golden brown. Spread the baguette slices with pesto.
4.
Serve the minestrone with the pesto baguette. Garnish with fresh herbs to taste.
