Diet and Exercise Tips

Minestrone Soup

Posted by George Goula, Mar 03, 2009.
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This cholesterol-free version of the classic Italian soup is brimming with fiber-rich beans, peas, and carrots. 

Minestrone Soup

1/4 Cup - Olive Oil
1 Clove- Garlic, minced (or 1/8 teaspoon powder)
1 1/3 Cup- Onion, coarsely chopped
1 1/2 Cup- Celery with leaves, coarsely chopped
1 Can- (6 oz) Tomato paste
1 Tablespoon- Fresh parsley, chopped
1 Cup- Carrots, sliced, fresh or frozen
4 3/4 Cup- Cabbage, shredded
1 Can- (1 Ib) Tomatoes, cut up
1 Cup- Canned red kidney beans, drained, rinsed
1 1/2 Cup- Frozen peas
1 1/2 Cup- Fresh green beans
Dash- Hot sauce
11 Cups- Water
2 Cups- Spaghetti, uncooked, broken 

1) Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté for about 5 minutes. 

2) Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed. 

3) Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender. 

4) Add uncooked spaghetti and simmer for only 2-3 minutes. 

-"Keap the Beat, Heart Healthy Recipes," from the National Heart, Lung, and Blood Institute


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