Minestrone Soup USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Minestrone Soup is full of fresh vegetables. The combination of beans, carrots, onions, cabbage, tomatoes and zucchini add a level of freshness that is unparalleled.
CACFP Crediting Information
1 cup (1 cup measuring cup or 8 fl oz spoodle) provides:
Legume as a Vegetable
½ cup vegetable (⅛ cup additional vegetable, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable).
OR
Legume as a Meat Alternate
⅜ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), 0.5 oz equivalent meat alternate.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni

Quantity
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni

Ingredients
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni

Quantity
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide

Ingredients
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni

Quantity
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide

Ingredients
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni

Quantity
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide

Ingredients
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni

Quantity
 

  • 1 oz or ⅛ cup Water
  • 1½ oz or ¼ cup Fresh onions, diced
  • 1½ oz or ⅓ cup Fresh carrots, diced
  • 1½ oz or ⅓ cup Fresh cabbage, minced
  • 1½ oz Spinach leaves
  • 1½ oz or ⅓ cup Fresh celery, chopped
  • 1½ oz or ⅓ cup Fresh zucchini, chopped
  • 1 tsp Low-sodium beef base
  • 2½ cups Water
  • 2 oz or ¼ cup Canned low-sodium tomato paste
  • Dash - Ground black pepper
  • Dash - Dried oregano
  • 2 tsp Garlic powder
  • ½ tsp Salt
  • Dash - Dried marjoram
  • ¼ tsp Onion powder
  • 1 tsp Ancho chili powder
  • - - OR
  • 1 tsp Mexican Seasoning Mix (See Notes Section)
  • 8¼ oz or 1½ cups Canned great northern beans, drained
  • - - OR
  • 8¼ oz or ½ cups Dry great northern beans, cooked (See Notes Section)
  • Dash - Dried parsley
  • 1⅓ oz or ⅓ cup Whole-grain elbow macaroni
*See Marketing Guide

Instructions
 

  • In a large saucepan, add ⅛ cup water, onions, carrots, cabbage, celery, spinach, and zucchini. Simmer uncovered over medium-high heat for 15 minutes or until tender.
  • Add beef base, 2½ cups water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder or Mexican seasoning mix, and parsley. Simmer uncovered over medium-high heat for 30 minutes.
  • Add beans and macaroni. Simmer uncovered over medium-high heat for 20 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Pour minestrone soup into a large soup tureen or bowl.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).

Nutrition INFORMATION

Nutrition Facts
Minestrone Soup USDA Recipe for Family Child Care
Amount Per Serving 1 cup
Calories 164 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 266mg12%
Potassium 627mg18%
Total Carbohydrate 31g10%
Dietary Fiber 9g38%
Total Sugars 2g2%
Protein 10g20%
Vitamin C 12mg15%
Vitamin D 0IU0%
Calcium 102mg10%
Iron 4mg22%
Vitamin A 111mcg
*
*Marketing Guide

Notes

Mexican Seasoning Mix ¾ cup (about 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
How to Cook Dry Beans
Special tip for preparing dry beans:
SOAKING BEANS
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with cooking beans.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with cooking beans.
COOKING BEANS
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher.
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry great northern beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume