Pesto Minestrone
Multigrain Crispbread
Ingredients
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (32-oz) cartons low-sodium vegetable broth
- 1 (14.5-oz) can petite-diced tomatoes
- 1 (15.5-oz) can chickpeas, drained and rinsed
- 1 (12-oz) pkg frozen green peas
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- 1 (10-oz) pkg frozen chopped spinach, thawed and drained
- 1 (6.5-oz) jar vegan pesto
- 2 Tbsp nutritional yeast
Instructions
- Cook potatoes and garlic in hot oil in a large Dutch oven over medium heat 2 minutes, stirring occasionally. Add broth and tomatoes; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in chickpeas, peas, asparagus, and spinach; simmer 5 minutes. Stir in pesto and nutritional yeast; cook 1 minute.
Side Dish Ingredients
- 12 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with Pesto Minestrone recipe.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
70
|
470
|
| Fat (g) | 19 | 0 | 19 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 45 | 16 | 61 |
| Fiber (g) | 11 | 6 | 17 |
| Sodium (mg) | 857 | 130 | 987 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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