Minestrone Soup Recipe

Minestrone Soup Recipe

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

1/4 C

1 clove

1-1/3 C

1-1/2 C

1 can (6 oz)

1 Tbsp

1 C

4-3/4 C

1 can (1 lb)

1 C

1-1/2 C

1-1/2 C


11 C

2 C
olive oil

garlic, minced or 1/8 tsp garlic powder

coarsely chopped onion

coarsely chopped celery and leaves

tomato paste

chopped fresh parsley

sliced carrots, fresh or frozen

shredded cabbage

tomatoes, cut up

canned red kidney beans, drained and rinsed

frozen peas

fresh green beans

hot sauce


uncooked, broken spaghetti


  1. Heat oil in a 4-quart saucepan.
  2. Add garlic, onion, and celery and saute 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.

Yield: 16 servings–Serving Size: 1 cup

Each serving provides:

Calories: 153

Total fat: 4 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 191 mg

National Heart, Lung, and Blood Institute

Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian

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