Red, White and Green Minestrone Soup

By barbsjustagirl

Weight Watcher's recipe: 1-3/4 cup = 290 calories, 8 g fat, 2 g sat. fat, 7 g fiber, 15 g protein, total points: 8

Ingredients

• 2 tsp. olive oil
• 1 onion, chopped
• 2 tsp. chopped fresh rosemary
• 1 (15 oz) can no-salt added cannellini beans, rinsed and drained
• 1 (14 oz) can no-salt-added fire-roasted diced tomatoes
• 2 low-sodium vegetable or chicken broth
• 1/4 tsp. salt
• 1/4 tsp black pepper
• 1 bunch kale, stems and tough ribs removed, leaves coarsely chopped
• 3 oz spinach fettuccine, broken into 2-inch pieces (about 3/4 cup).
• 2 Tbsp shaved Parmesan cheese
• 4 tsp. prepared pesto

Preparation

Step 1

1. Heat oil in large saucepan over medium heat. Add onion and rosemary; cook, stirring until onion softens, 5 minutes.

2. Add beans, tomatoes, broth, salt and pepper; bring to boil. Stir in kale and fettucine; return to boil. Cover, reduce heat and cook stirring occasionally until pasta and kale are tender, 12 minutes.

Serve garnished with Parmesan and pesto.