Minestrone Soup

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 Tablespoons oil 
3 cloves garlicWashed, peeled  and chopped
1 onionsWashed, peeled and chopped
1 cup chopped celery Washed, trimmed and chopped
5 carrotsWashed, peeled and sliced
3 cups low sodium beef broth 
2 cups water 
1 (14 oz.) can tomato sauce 
1 (14oz.) can canned kidney beansDrained and rinse. 
1 cup chopped zucchiniWashed, trimmed and chopped
3 cups fresh baby spinachWashed. 
1 Tablespoon chopped fresh oreganoWash and chop fresh oregano or 1 teaspoon dried oregano
2 Tablespoons chopped fresh basilWash 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
1Over medium-low heat, in a large stock pot, heat oil and sauté garlic for 2 to 3 minutes.
2Add onion and sauté for 4 to 5 minutes.
3Add celery and carrots, sauté for 1 to 2 minutes.
4Add beef broth, water and tomato sauce, bring to boil, stirring frequently.
5Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper.
6Simmer for 30 to 40 minutes, the longer the better.Cook until internal temperature reaches 135°F.
7Fill a medium saucepan with water and bring to a boil.
8Add macaroni and cook until tender.
9Drain water and set aside.
10Sprinkle Parmesan cheese on top. Serve hot.
To make this recipe gluten free: Use GF broth and GF pasta. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates