Pesto Minestrone

1          can (16 oz.) diced tomatoes, undrained
2          cups coarsely chopped cauliflower (1/2 small head)
1          cup chopped onion (1 medium)
1          cup sliced carrot (1 medium)
1 1/2    cups chopped zucchini (1-2 medium)
3          cups cooked* or 2 cans (15 oz. each) kidney beans or blackeyes, drained and rinsed
3          cans (14.5 oz) reduced sodium chicken broth
1          cup uncooked elbow macaroni or small pasta shells

Pesto:
1          cup loosely packed fresh basil leaves OR 1 cup flat (Italian) parsley plus 1 teaspoon dried basil leaves
2          tablespoons olive oil
1          tablespoon water
2          cloves garlic

*1 cup dry makes 3 cups cooked.

In a 5-6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 10 cups. Serves 8.

Nutritional Information per Serving:

Calories 218, Protein 10 g, Carbohydrates 36 g, Fat 4 g, Calories from fat 18%, Cholesterol 0 g, Fiber 7 g, Folate 123 mcg, Sodium 270 mg