Minestrone Soup

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Ingredients

• 1/4 C olive oil
  
• 1 clove garlic, minced or 1/8 tsp garlic powder
  
• 1-1/3 C coarsely chopped onion
  
• 1-1/2 C coarsely chopped celery and leaves
  
• 1 can (6 oz) tomato paste
  
• 1 Tbsp chopped fresh parsley
  
• 1 C sliced carrots, fresh or frozen
  
• 4-3/4 C shredded cabbage
  
• 1 can (1 lb) tomatoes, cut up
  
• 1 C canned red kidney beans, drained and rinsed
  
• 1-1/2 C frozen peas
  
• 1-1/2 C fresh green beans dash hot sauce
  
• 11 C water
  
• 2 C uncooked, broken spaghetti
  

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Directions

1. Heat oil in a 4-quart saucepan.
   
2. Add garlic, onion, and celery and sautŽ about 5 minutes.
   
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well
   mixed.
   
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables
   are tender.
   
5. Add uncooked spaghetti and simmer 2-3 minutes only.
   

Yield: 16 servings

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Nutrition Facts

Serving Size: 1 cup

Amount Per Serving
Calories: 153

Total fat: 4 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 191 mg

SOURCE: National Heart, Lung, and Blood
Institute, part of the National Institutes of Health and the U.S. Department of
Health and Human Services