Minestrone Soup

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 10

Serving Size: 1 cup

Ingredients

Vegetable oil spray as needed
¾ cup Onion, yellow or white, small dice
2 tablespoons Garlic, fresh, minced
½ teaspoon Basil, dried
1 teaspoon Oregano, dried
1 teaspoon Black pepper
1 cup Carrots, fresh, small dice
¾ cup Celery, fresh, small dice
2 cups Zucchini or summer squash, fresh, small dice
3 cups Vegetable broth, low sodium
2 cups Tomatoes, stewed, low sodium, canned
1 cup Cannellini beans, low sodium, canned
½ cup Elbow pasta, small, uncooked

Preparation

1. Spray stock pot or steam kettle with vegetable oil. Sauté onions, garlic, basil, oregano, and pepper for 5 minutes on medium heat or until onions are soft.
2. Add carrots, celery, and zucchini. Continue to cook for 5 minutes.
3. Add vegetable broth to the above mixture and bring to a fast boil. Continue to boil for 2 minutes.
4. Lower heat to medium. Add canned tomatoes, beans, and pasta. Cook until pasta is al dente, about 8-10 minutes.

Nutrition information

Calories: 80 Total Fat: .4g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 16.1g Fiber: 3.4g Total Sugar: 4.4g Protein: 3.1g Sodium: 101mg Vitamin A: 112μg Vitamin C: 10.1mg Calcium: 53mg Iron: 1.25mg Folate: 20μg