Directions:
- In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
- Add spinach and cook just until wilted. Sprinkle each serving with cheese. Yield: 6 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.84 Kcal (594 kJ) | ||
| Calories from fat | 86.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 15% | |
|---|---|---|---|
| Cholesterol | 11.26mg | 4% | |
| Sodium | 197.13mg | 8% | |
| Potassium | 237.65mg | 5% | |
| Total Carbs | 9.23g | 3% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.7mg | 32% | |
| Calcium | 142.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 128.78 Kcal (539 kJ) | ||
| Calories from fat | 78.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 15% | |
|---|---|---|---|
| Cholesterol | 10.22mg | 4% | |
| Sodium | 178.98mg | 8% | |
| Potassium | 215.77mg | 5% | |
| Total Carbs | 8.38g | 3% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 1.5g | 7% | |
| Protein | 4.62g | 10% | |
| Vitamin C | 7.2mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.2mg | 32% | |
| Calcium | 129.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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