Serving: 15

Preparation Time: 30 minutes

Start to Finished Time: 1 hour 45 minutes

Minestrone Soup


1 tablespoon vegetable oil

1 ½ teaspoon granulated garlic

1 ¼ cups onion, diced

1 ¼ cups celery, diced

1 ¼ carrots, diced small

1 ¼ cups diced tomato canned with juice

1 quart boiling water

1 tablespoon beef base

5/8 teaspoon pepper

1/3 tablespoon Italian seasoning

7/8 cup frozen green beans

1 ¼ cups kidney beans

½ pounds spinach, fresh or frozen

1 ¾ macaroni, cooked, elbow

1 tablespoon fresh parsley, finely chopped

¼ cup parmesan cheese


Heat oil in stockpot. Add onions and celery. Cook until softened, about 10 minutes.

Add water and base, bring to a boil. Add carrots, seasonings and diced tomatoes. Lower heat and simmer for 1 hour

Add kidney beans, green beans, spinach, macaroni and parsley. Cook for another 10-15 minutes.

Serve with parmesan cheese sprinkled on top.


Per serving (excluding unknown items): 101 calories; 2g Fat (14% calories from fat); 5g Protein; 17g carbohydrate; 5g dietary fiber; 1mg cholesterol; 43mg sodium. Exchanges: 1 grain (starch); ½ lean meat; ½ vegetable; 0 fat

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust