Minestrone Soup

15 min

Prep Time

45 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

1

cup

Onion, white, fresh, chopped

1/3

cup

Celery, fresh, diced

1/3

cup

Carrots, fresh, sliced

2

tbsp

Oil, canola

1

each

Potato, red, fresh, with skin, medium

15

oz

Tomatoes, canned, chopped

30

oz

Broth, vegetable, low sodium

15

oz

Kidney beans, red, canned, low sodium

1

tsp

Basil, dried, leaves

1/2

cup

Pasta, elbow macaroni, dry

1 1/2

cup

Zucchini, fresh, sliced

1/2

tsp

Salt, table, iodized

1/4

tsp

Black Pepper, ground

Nutrition Info

241.00 g / 8.61 oz per serving.

Recipe Label

Instructions

**Can substitute other vegetables as desired
1. Wash & prepare vegetables; drain beans.
2. Sauté onion, celery, & carrot in oil in large saucepan over medium heat, stirring constantly, until onion is soft but not browned.
3. Add diced potatoes, tomatoes, broth, beans, & basil.
4. Bring to a boil then reduce heat.
5. Cover & simmer for 15 minutes.
6. Add macaroni & zucchini - cook another 15 minutes.
7. Taste & adjust seasoning as needed.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.