Minestrone Soup -
USDA Recipe for Adults in CACFP
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Ingredients
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Quantity
25 Servings
Weight
- - - Water
- 1 lb 9 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 4½ oz *Fresh onions, diced
- 11 oz *Fresh carrots, diced
- 3 oz *Fresh cabbage, minced
- 4 oz *Fresh celery, chopped
- 4 oz *Fresh spinach, chopped
- 4 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 8 oz Canned low-sodium tomato paste
- - - Ground black pepper
- - Dried oregano
- - - Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 2 lb 2¼ oz Canned great northern beans, drained
- - - OR
- 2 lb 2¼ oz *Dry great northern beans, cooked
Measure
- 1 gal 2 qt Water
- 1 qt 1 cup Whole-grain elbow macaroni
- ¼ cup Canola oil
- ½ cup Water
- ¾ cup *Fresh onions ,diced
- 2⅓ cups *Fresh carrots, diced
- 1 cup *Fresh cabbage, minced
- ¾ cup *Fresh celery, chopped
- 2 cups *Fresh spinach, chopped
- ¾ cup *Fresh zucchini, chopped
- 1 Tbsp 1 tsp Low-sodium beef base
- 3 qt 1 cup Water
- 1 cup (approx. ½ No. 300 can) Canned low-sodium tomato paste
- ½ tsp Ground black pepper
- ⅛ tsp Dried oregano
- 2 Tbsp 1 tsp Garlic powder
- 2½ tsp Salt
- ⅛ tsp Dried marjoram
- 1 Tbsp Onion powder
- 1 Tbsp Ancho chili powder
- - - OR
- 1 Tbsp Mexican Seasoning Mix (See Notes Section)
- ¼ tsp Dried parsley
- 1 qt 1½ cups (½ No. 10 can) Canned great northern beans, drained
- - - OR
- 1 qt 1 Tbsp *Dry great northern beans, cooked
50 Servings
Weight
- - - Water
- 3 lb 2 oz Whole-grain elbow macaroni
- - - Canola oil
- - - Water
- 9 oz *Fresh onions, diced
- 1 lb 6 oz *Fresh carrots, diced
- 6 oz *Fresh cabbage, minced
- 8 oz *Fresh celery, chopped
- 8 oz *Fresh spinach, chopped
- 8 oz *Fresh zucchini, chopped
- - - Low-sodium beef base
- - - Water
- 1 lb Canned low-sodium tomato paste
- - - Ground black pepper
- - - Dried oregano
- 2½ oz Garlic powder
- - - Salt
- - - Dried marjoram
- - - Onion powder
- - - Ancho chili powder
- - - OR
- - - Mexican Seasoning Mix (See Notes Section)
- - - Dried parsley
- 4 lb 4½ oz Canned great northern beans, drained
- - - OR
- 4 lb 4½ oz *Dry great northern beans, cooked
Measure
- 3 gal Water
- 2 qt 2 cups Whole-grain elbow macaroni
- ½ cup Canola oil
- 1 cup Water
- 1½ cups *Fresh onions, diced
- 1 qt ⅔ cup *Fresh carrots, diced
- 2 cups *Fresh cabbage, minced
- 1½ cups *Fresh celery, chopped
- 1 qt *Fresh spinach, chopped
- 1½ cups *Fresh zucchini, chopped
- 2 Tbsp 2 tsp Low-sodium beef base
- 1 gal 2 qt 2 cups Water
- 2 cups (approx. 1 No. 300 can) Canned low-sodium tomato paste
- 1 tsp Ground black pepper
- ¼ tsp Dried oregano
- ¼ cup 2 tsp Garlic powder
- 5 tsp Salt
- ¼ tsp Dried marjoram
- 2 Tbsp Onion powder
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican Seasoning Mix (See Notes Section)
- ½ tsp Dried parsley
- 2 qt 3 cups (1 No. 10 can) Canned great northern beans, drained
- - - OR
- 2 qt 2 Tbsp *Dry great northern beans, cooked
Instructions
- To cook macaroni: Heat water to a rolling boil.
- Slowly add macaroni. Stir constantly until water boils again. Cook about 8-10 minutes or until al dente. Whole-grain elbow Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Pour about 1 gal (1 qt) cooked macaroni into a half steam table pan (12¾” x 10½” x 2”). Pour olive oil over macaroni and toss. Set aside for step #14.For 25 servings, use 1 pan.For 50 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- In a large stock pot, add water, onions, carrots, cabbage, celery, spinach and zucchini. Simmer uncovered over medium-high heat for Water ½ cup 1 cup 15 minutes or until tender.
- Add beef base, water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder, and parsley. Simmer uncovered over medium-high heat for 30 minutes.
- Add beans. Simmer uncovered over medium-high heat for 20 minutes.
- Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Line a sheet pan (18” x 26” x 1”) with parchment paper and place 25 large soup bowls on pan.For 25 servings, use 2 pans. For 50 servings, use 4 pans.
- Pour about 1 gal 2 qt (13 lb) minestrone soup into a deep half steam table pan (12¾” x 10½” x 6”). Set aside for step 16.For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Serve ½ cup (portion with a 4 oz spoodle) macaroni in each soup bowl.
- Serve only 8½ oz (portion with a 10 oz ladle) of minestrone soup over macaroni.
- Serve 1 bowl of soup immediately.
Nutrition INFORMATION
USDA Recipe for Adults in CACFP