Minestrone Soup USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Minestrone Soup provides a bowl full of warm flavors! Whole grain pasta, great northern beans, spinach, onions, celery, carrots, cabbage, and zucchini all come together in a savory broth that warms the soul.
CACFP Adult Portion Crediting Information
Legume as a Vegetable: 8½ oz soup (10 oz ladle, just short of full) and ½ cup (4 oz spoodle) macaroni provides ½ cup vegetable (¼ cup additional vegetable, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable), and 1 oz equivalent grain.
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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

Minestrone Soup USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 bowl soup (8½ oz using 10 oz ladle) & ½ cup pasta (4 oz spoodle)
Calories
276
Total Fat
 
4
g
6
%
Saturated Fat
 
0.3
g
2
%
Cholesterol
 
0
mg
0
%
Sodium
 
314
mg
14
%
Total Carbohydrate
 
49
g
16
%
Dietary Fiber
 
12
g
50
%
Total Sugars
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
140
mcg
Vitamin C
 
10
mg
12
%
Vitamin D
 
0
IU
0
%
Calcium
 
111
mg
11
%
Iron
 
4
mg
22
%
Potassium
 
642
mg
18
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh onion: 6 oz
Fresh carrots: 15 oz
Fresh cabbage: 4 oz
Fresh celery: 5 oz
Fresh spinach: 4 oz
Fresh zucchini: 5 oz
50 Servings:
Fresh onion: 12 oz
Fresh carrots: 1 lb 14 oz
Fresh cabbage: 8 oz
Fresh celery: 10 oz
Fresh spinach: 8 oz
Fresh zucchini: 10 oz

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: Makes 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 2½ cups dry or 5¼ cups cooked beans.
Yield / Volume
25 Servings:
About 13 lb soup
About 1 gal 2 qt soup/1 half deep steam table pan (12¾” x 10½” x 6”).
Macaroni - About 1 gal/4 lb
50 Servings:
About 26 lb soup
About 3 gal soup/2 half deep steam table pans (12¾” x 10½” x 6”).
Macaroni – about 1 gal/4 lb