Minestrone Soup

June 10, 2008 - 7:30am

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Minestrone Soup

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

Nutrition Facts

Serving Size	1 cup
Calories	153
Total Fat	4 g
Saturated Fat	less than 1 g
Cholesterol	0 mg
Sodium	191 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	¼ cup
Garlic, minced or 1/8 tsp garlic powder	1 clove
Coarsely chopped onion	1 1/3 cup
Coarsely chopped celery and leaves	1½ cup
Tomato paste	1 can (6 ounces)
Chopped fresh parsley	1 tablespoon
Sliced carrots, fresh or frozen	1 cup
Shredded cabbage	4¾ cups
(1 pound) tomatoes, cut up	1 can
Canned red kidney beans, drained and rinsed	1 cup
Frozen peas	1½ cup
Fresh green beans	1½ cup
Dask of hot sauce
Water	11 cups
Uncooked, broken spaghetti	2 cups

Directions
Heat oil in a 4-quart saucepan.
Add garlic, onion, and celery and sauté about 5 minutes.
Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
Add uncooked spaghetti and simmer 2-3 minutes only.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.