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  • Minestrone Soup

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

Recipe Source: Stay Young At Heart


  • ¼ C olive oil

  • 1 clove garlic, minced, or ⅛ tsp garlic powder

  • 1⅓ C coarsely chopped onion

  • 1½ C coarsely chopped celery and leaves

  • 1 can (6 oz) no-salt-added tomato paste

  • 1 Tbsp chopped fresh parsley

  • 1 C sliced carrots, fresh or frozen

  • 4¾ C shredded cabbage

  • 1 can (1 lb) no-salt-added tomatoes, cut up

  • 1 can (15½ oz) low-sodium red kidney beans, drained and rinsed

  • 1½ C frozen peas

  • 1½ C fresh green beans

  • Dash hot sauce

  • 11 C water

  • 2 C spaghetti, finely broken, uncooked

calories 153
Total fat 4 g
Saturated fat 0 less than 1 g
Cholesterol 0 mg
Sodium 191 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Heat oil in a 4-quart saucepan.

  • 2
    Add garlic, onion, and celery and sauté about 5 minutes.

  • 3
    Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.

  • 4
    Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

  • 5
    Add uncooked spaghetti and simmer 2-3 minutes only. Serve warm.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.