Minestrone Soup USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Minestrone Soup is full of fresh vegetables. The combination of beans, carrots, onions, cabbage, tomatoes and zucchini add a level of freshness that is unparalleled.CACFP Crediting Information1 cup (1 cup measuring cup or 8 fl oz spoodle) provides:Legume as a Vegetable ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable).ORLegume as a Meat Alternate⅜ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), 0.5 oz equivalent meat alternate.
Ingredients
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
Quantity
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
Ingredients
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
Quantity
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide
Ingredients
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
Quantity
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide
Ingredients
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
Quantity
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide
Ingredients
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
Quantity
- 1 oz or ⅛ cup Water
- 1½ oz or ¼ cup Fresh onions, diced
- 1½ oz or ⅓ cup Fresh carrots, diced
- 1½ oz or ⅓ cup Fresh cabbage, minced
- 1½ oz Spinach leaves
- 1½ oz or ⅓ cup Fresh celery, chopped
- 1½ oz or ⅓ cup Fresh zucchini, chopped
- 1 tsp Low-sodium beef base
- 2½ cups Water
- 2 oz or ¼ cup Canned low-sodium tomato paste
- Dash - Ground black pepper
- Dash - Dried oregano
- 2 tsp Garlic powder
- ½ tsp Salt
- Dash - Dried marjoram
- ¼ tsp Onion powder
- 1 tsp Ancho chili powder
- - - OR
- 1 tsp Mexican Seasoning Mix (See Notes Section)
- 8¼ oz or 1½ cups Canned great northern beans, drained
- - - OR
- 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
- Dash - Dried parsley
- 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide
Instructions
- In a large saucepan, add ⅛ cup water, onions, carrots, cabbage, celery, spinach, and zucchini. Simmer uncovered over medium-high heat for 15 minutes or until tender.
- Add beef base, 2½ cups water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder or Mexican seasoning mix, and parsley. Simmer uncovered over medium-high heat for 30 minutes.
- Add beans and macaroni. Simmer uncovered over medium-high heat for 20 minutes.
- Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Pour minestrone soup into a large soup tureen or bowl.
- Critical Control Point: Hold at 140 °F or higher until served.
- Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).
Nutrition INFORMATION
Minestrone Soup USDA Recipe for Family Child Care Homes
Amount Per Serving
1 cup
Calories
164
Total Fat
1
g
2
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
266
mg
12
%
Total Carbohydrate
31
g
10
%
Dietary Fiber
9
g
38
%
Total Sugars
2
g
2
%
Protein
10
g
20
%
Vitamin A
111
mcg
Vitamin C
12
mg
15
%
Vitamin D
0
IU
0
%
Calcium
102
mg
10
%
Iron
4
mg
22
%
Potassium
627
mg
18
%
N/A=data not available
*Marketing Guide
Notes
Mexican Seasoning Mix ¾ cup (about 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
How to Cook Dry Beans
Special tip for preparing dry beans:
SOAKING BEANS
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with cooking beans.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with cooking beans.
COOKING BEANS
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher.
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry great northern beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume
