Photo of Minestrone with pesto by WW

Minestrone with pesto

8
6
6
SmartPoints® value per serving

Meal Items

prosciutto fat trimmed

25 g

leek(s)

¼ whole

carrot(s)

½ medium

garlic

½ clove(s)

olive oil

1 tsp

green cabbage

½ cup(s)

salt reduced chicken stock

1 cup(s)

tomato(es)

1 small

pasta

20 g, (spaghetti)

Canned red kidney beans, rinsed, drained

60 g

zucchini

½ small

Dip, chunky basil with cashew and parmesan

5 g, (1 tsp)

grated parmesan cheese

1 tsp

Notes

Cook 25g sliced prosciutto (fat trimmed, finely chopped), ¼ leek (finely chopped), ½ small carrot (finely chopped) and ½ garlic clove (crushed) in a saucepan with 1 tsp olive oil until leek has softened. Add ½ cup finely shredded white cabbage, 1 cup reduced-salt chicken stock and 1 tomato (diced) and bring to the boil. Simmer, uncovered, until vegetables are tender. Add 20g spaghetti pasta (broken into 5cm lengths), 60g canned red kidney beans (rinsed, drained), ½ small zucchini (finely chopped) and cook, stirring occasionally, until pasta and zucchini are tender. Season with salt and pepper. Serve topped with 1 tsp chunky basil, cashew and parmesan dip and 1 tsp grated parmesan cheese.

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