Minestrone Soup (Vegetable) USDA Recipe for Adults in CACFP

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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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
                  *See Marketing Guide

                  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
                          *See Marketing Guide

                          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
                                  *See Marketing Guide

                                  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
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Minestrone Soup (Vegetable) 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 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 0.3g2%
                                          Cholesterol 0mg0%
                                          Sodium 314mg14%
                                          Potassium 642mg18%
                                          Total Carbohydrates 49g16%
                                          Dietary Fiber 12g50%
                                          Total Sugars 3g3%
                                          Protein 13g26%
                                          Vitamin C 10mg12%
                                          Vitamin D 0IU0%
                                          Calcium 111mg11%
                                          Iron 4mg22%
                                          Vitamin A 140mcg
                                          *
                                          *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