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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
Prep time Cook time Yields Serving Size
15 minutes 1 hour 16 servings 1 C

Ingredients

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.

Directions

  • 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.

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