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Minestrone with Italian Sausage & Pesto
Minestrone with Italian Sausage & Pesto
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From: EatingWell.com, January 2019
With two convenience foods—precooked chicken sausage and refrigerated basil pesto—you can turn ordinary canned minestrone soup into a lunch or dinner that's satisfying and unique. While scanning the canned soup aisle, look for healthy soups that contain less than 450 mg sodium and more than 3 g fiber per 1-cup serving.
- By: Carolyn A. Hodges, R.D.
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 1 teaspoon olive oil
- 1 precooked Italian-style chicken sausage link (about 3 ounces), sliced into ½-inch-thick pieces
- 1 (19 ounce) can low-sodium minestrone soup
- 2 tablespoons pesto
- 2 diagonal slices whole-wheat baguette (1 inch thick)
Preparation
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Prep
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Ready In
- Heat oil in a small saucepan over medium heat. Add sausage and cook, stirring, until golden brown around the edges, 2 to 3 minutes. Pour in soup and bring to a simmer. Cook until the soup is steaming, about 5 minutes.
- Divide the soup between 2 bowls; top each with 1 tablespoon pesto and serve with a baguette slice.
- Serving size: 1½ cups soup & 1 slice baguette
- Per serving: 312 calories; 14 g fat(3 g sat); 4 g fiber; 33 g carbohydrates; 14 g protein; 36 mg cholesterol; 7 g sugars; 0 g added sugars; 1,849 IU vitamin A; 11 mg vitamin C; 72 mg calcium; 2 mg iron; 789 mg sodium;
- Nutrition Bonus: Vitamin A (37% daily value)
- Carbohydrate Servings: 2
- Exchanges: 2 fat, 2 starch, 1 high-fat protein
