Minestrone Soup
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
1/3 cup + 1 tablespoons Oil, olive or vegetable
2 pounds 12 ounces Onion, finely diced
1 ¼ cups Garlic, minced
4 pounds 4 ounces Zucchini, diced, fresh
4 pounds 10 ounces Carrots, sliced, fresh or 5 pounds 2 ounces Carrots, sliced, frozen
3 ¼-#10 cans (1 ½ gallons + 1 tablespoon) Beans, cannellini, canned, drained, rinsed or 4 pounds Beans, cannellini, cooked from dry
1 ½-#10 cans (1 ¼ gallons) Stewed tomatoes, canned
2 pounds Spinach leaves, rinsed or 9 pounds Spinach, frozen, chopped
2 pounds Celery, diced
1 ½ tablespoons Basil, dried
1 tablespoon Salt
1 tablespoon Black pepper
1 ¾ gallons + 1 pint (30 cups total) Water
3 pounds 2 ounces Elbow pasta, dry, whole grain rich
Servings: 100
Ingredients
¾ cup Oil, olive or vegetable
5 pounds 8 ounces Onion, finely diced
2 ½ cups Garlic, minced
8 pounds 8 ounces Zucchini, diced, fresh
9 pounds 4 ounces Carrots, sliced, fresh or 10 pounds 4 ounces Carrots, sliced, frozen
6 ½ -#10 cans (3 gallons + 2 Tbsp.) Beans, cannellini, canned, drained, rinsed or 8 pounds Beans, cannellini, cooked from dry
3-#10 cans (2 ½ gallons)Stewed tomatoes, canned
4 pounds Spinach leaves, rinsed or 18 pounds Spinach, frozen, chopped
4 pounds Celery, diced
3 tablespoons Basil, dried
2 tablespoons Salt
2 tablespoons Black pepper
3 ¾ gallons (60 cups total) Water
6 pounds 4 ounces Elbow pasta, dry, whole grain rich
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Sauté onions, garlic, basil, oregano, pepper and ½ of the salt in oil for 5 minutes on medium heat in a tilt
skillet or steam.
2. Add carrots and celery. Continue to cook for 5 minutes.
3. Add water, canned tomatoes, spinach and beans to the above mixture and bring to a boil in a large pot.
Continue to boil for 5 minutes.
4. Meanwhile, cook pasta until al dente, about 8-10 minutes.
5. Taste soup and add the remaining salt if needed.
6. Add pasta to the soup.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Serve one cup of soup over ½ cup pasta with a piece of fresh garlic toast. Each 8 ounce serving of soup
provides 2 ounces meat/meat alternate and ½ cup red orange vegetable. Each ½ cup serving of pasta provides 1
ounce grain equivalent.
OR
Serve ½ cup of soup over ¼ cup pasta. Each 8 ounce serving of soup provides 1 ounce meat alternate and ¼
cup vegetable. Each ¼ cup serving of pasta provides ½ ounce grain equivalent.
Nutrition information per serving
Calories: 224 Total Fat: 3g (12% calories from total fat) Saturated Fat: 0g (0% calories from saturated fat)
Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0g Carbohydrate: 16g Fiber: 9g
Total Sugar: 8g Protein: 11g Sodium: 349mg Vitamin A: 289μg Vitamin C: 18mg Calcium: 155mg
