Minestrone soup is a nice hearty lunch, great to serve anytime. Minestrone is a thick soup made with vegetables, often with the addition of rice or pasta, or sometimes both. Common ingredients include stock, carrots, onions, beans, celery and tomatoes. It can be made with whatever vegetables are in season or on sale. Make it vegetarian to serve on "Meatless Mondays."
This recipe makes 25 servings but can easily be doubled for 50 servings.
Ingredients
1/4 cup Water
1/4 cup and 3 tablespoons onions, chopped
1 1/4 cup and 1 tablespoon carrots, chopped
1/2 cup and 2 tablespoons cabbage, chopped
1/2 cup celery, chopped
1 1/2 cup and 2 tablespoons zucchini, cubed
2 quarts beef stock (non-MSG)
6 ounces tomato paste
1/4 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried parsley
1/4 teaspoon granulated garlic
2 cups canned Great Northern beans, drained
2 3/4 ounces enriched elbow macaroni
1. Pour water into large, heavy kettle. Add onions, carrots, cabbage, celery and zucchini. Simmer for 15 minutes until tender.
2. Add beef stock, tomato paste, pepper, oregano, parsley and granulated garlic. Simmer, uncovered, for 30 minutes.
3. Add beans and macaroni. Continue simmering for 20 minutes.
CACFP Information:
Serve 1/2 cup (4 ounce ladle), which provides 1/4 cup of vegetables. Each serving is 52 calories. Garnish with Parmesan cheese. This recipe is from the USDA What's Cooking website.
