Three Bean Minestrone Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken or beef broth | |
| 2 tablespoons olive oil | |
| ¼ teaspoon pepper | |
| 2 tablespoons parsley flakes | |
| 2 tablespoons all-purpose flour | |
| 1 teaspoon garlic, minced | Washed, peeled and minced |
| 1 (14 oz. ) can stewed tomatoes | Drained and cut up |
| ½ cup carrots | Peeled, washed, and sliced |
| ¼ cup onion | Peeled, washed, and diced |
| 1 cup cabbage | Peeled, trimmed, and chopped |
| 1/2 cup garbanzo beans | Drained and rinsed. |
| 1/2 cup kidney beans | Drained and rinsed |
| ½ cup cannellini beans | |
| 2 tablespoons tomato paste | |
| 1/2 cup elbow macaroni | |
| 2 tablespoons grated Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup heat oil over medium high heat. Add onions and sauté until translucent. Add flour and toss to coat. | |
| 2 | Add celery, tomatoes, carrots, and garbanzo beans, kidney beans, cannellini beans, cabbage, tomato paste and simmer about 30 minutes or until vegetables are tender crisp. | |
| 3 | Just before serving add macaroni. Cook until soft about 10-15 minutes. Serve with grated Parmesan cheese. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
