Minestrone Soup
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
Directions
- Heat oil in a 4-quart saucepan.
- Add garlic, onion, and celery and saut about 5 minutes.
- Add all remaining ingredients except spaghetti, and stir until ingredients are well
mixed.
- Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables
are tender.
- Add uncooked spaghetti and simmer 2-3 minutes only.
Yield: 16 servings
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
