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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes. | 2. Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes. | 3. Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready. | 4. Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/4		chopped	16.0	3.736	0.44	0.04
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
crookneck yellow squash	2			-	-	-	-
navy bean	1	can	drained	104.4678	20.3478	9.5892	1.0915
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
spinach	1	cup		33.0	5.85	3.3	0.45
spaghetti	1/2	cup	uncooked	-	-	-	-
pesto sauce	1	tablespoon		65.835	1.5892	1.5482	5.922000000000001
black pepper				-	-	-	-
portabella mushroom	1	cup		18.92	3.3282	1.8146	0.301
black olive	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.