Minestrone Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 Tablespoons oil | |
| 3 cloves garlic | Washed, peeled and chopped |
| 1 onions | Washed, peeled and chopped |
| 1 cup chopped celery | Washed, trimmed and chopped |
| 5 carrots | Washed, peeled and sliced |
| 3 cups low sodium beef broth | |
| 2 cups water | |
| 1 (14 oz.) can tomato sauce | |
| 1 (14oz.) can canned kidney beans | Drained and rinse. |
| 1 cup chopped zucchini | Washed, trimmed and chopped |
| 3 cups fresh baby spinach | Washed. |
| 1 Tablespoon chopped fresh oregano | Wash and chop fresh oregano or 1 teaspoon dried oregano |
| 2 Tablespoons chopped fresh basil | Wash and chop fresh basil or 2 teaspoons dried basil |
| salt and pepper to taste | |
| 1 cup seashell pasta | |
| 1/4 cup grated Parmesan cheese for topping |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Over medium-low heat, in a large stock pot, heat oil and sauté garlic for 2 to 3 minutes. | |
| 2 | Add onion and sauté for 4 to 5 minutes. | |
| 3 | Add celery and carrots, sauté for 1 to 2 minutes. | |
| 4 | Add beef broth, water and tomato sauce, bring to boil, stirring frequently. | |
| 5 | Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. | |
| 6 | Simmer for 30 to 40 minutes, the longer the better. | Cook until internal temperature reaches 135°F. |
| 7 | Fill a medium saucepan with water and bring to a boil. | |
| 8 | Add macaroni and cook until tender. | |
| 9 | Drain water and set aside. | |
| 10 | Sprinkle Parmesan cheese on top. Serve hot. |
Posted in Soup Recipes
