minestrone soup recipe

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Minestrone Soup Recipe

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

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

  1. Heat oil in a 4-quart saucepan.
  2. Add garlic, onion, and celery and saute 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--Serving Size: 1 cup

Each serving provides:

Calories: 153
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 191 mg

National Heart, Lung, and Blood Institute

Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian

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