Minestrone Soup USDA Recipe for Child Care Centers

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Fresh vegetables including spinach, zucchini, carrots, and cabbage come together with Mexican spices and whole-grain macaroni to make our hearty and delicious Minestrone Soup.
CACFP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 0.5 oz meat alternate and ¹⁄4 cup vegetable.
OR
Legume as Vegetable: ¹⁄2 cup vegetable.
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Instructions
 

  • In a large stock pot, add water, onions, carrots, cabbage, celery, spinach, and zucchini. Simmer uncovered over medium–high heat for 15 minutes or until tender.
  • Add beef base, water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder, 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 165 °F or higher for at least 15 seconds.
  • Pour 1 gal (about 8 lb 11 oz) Minestrone Soup into a half steam table pan (12³⁄4" x 10¹⁄2" x 6").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion with 8 fl oz ladle (1 cup).

Nutrition INFORMATION

Minestrone Soup USDA Recipe for Child Care Centers
Amount Per Serving
 
1 cup (8 fl oz ladle)
Calories
78
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
170
mg
7
%
Total Carbohydrate
 
15
g
5
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin D
 
0
IU
0
%
Calcium
 
42
mg
4
%
Iron
 
1
mg
6
%
Potassium
 
245
mg
7
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 6 oz
Celery: 5 oz
Zucchini: 5 oz
Cabbage: 3 oz
Spinach: 4 oz
Carrots: 1 lb
50 Servings:
Mature onions: 12 oz
Celery: 10 oz
Zucchini: 10 oz
Cabbage: 6 oz
Spinach: 8 oz
Carrots: 2 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Mexican Seasoning Mix ³⁄4 Cup (About 4.5 oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¹⁄4 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.
Special Tip for Preparing Dry Beans
SOAKING BEANS: OVERNIGHT METHOD: Add 1³⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1³⁄4 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 recipe.
COOKING BEANS: Once the beans have been soaked, add 1³⁄4 qt water for every 1 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 2¹⁄2 cups dry or 6¹⁄4 cups cooked beans.
Yield / Volume
25 Servings:
About 8 lb 11 oz
About  1 gal 1¹⁄3 cups/1 steam table pan (12³⁄4" x 10¹⁄2" x 6")
50 Servings:
About 17 lb 6 oz
About  2 gal 2⅔ cups/2 steam table pan (12³⁄4" x 10¹⁄2" x 6")