Pesto Minestrone
Fresh Mozzarella and Balsamic Crispbread
Ingredients
- ½ lb Yukon Gold potatoes, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (32-oz) carton low-sodium vegetable broth
- 2 tomatoes, chopped
- ½ (15.5-oz) can low-sodium chickpeas, drained and rinsed
- ½ (12-oz) pkg frozen green peas
- ¼ lb asparagus, trimmed and cut into 1-inch pieces
- ½ (5-oz) pkg baby spinach
- 6 Tbsp pesto
Instructions
- Cook potatoes and garlic in hot oil in a 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; cook 1 minute.
Side Dish Ingredients
- 3 slices multigrain crispbread
- ½ (8-oz) ball fresh mozzarella cheese, sliced
- ½ (0.5-oz) pkg fresh basil, leaves separated
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Top crispbread with cheese and basil; drizzle with vinegar.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
387
|
146
|
533
|
| Fat (g) | 19 | 9 | 28 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 12 | 9 | 21 |
| Carb (g) | 44 | 9 | 53 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 678 | 85 | 763 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
