Minestrone Soup USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Fresh vegetables including spinach, zucchini, carrots, and cabbage come together with Mexican spices and whole-grain macaroni to make our hearty and delicious Minestrone Soup.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 0.5 oz equivalent meat alternate, ¹⁄8 cup red/orange vegetable, and ¹⁄8 cup additional vegetable.
OR
Legume as Vegetable: ¹⁄8 cup legume vegetable, ¹⁄8 cup red/orange vegetable, and ¹⁄4 cup additional vegetable.
5 from 1 vote

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Instructions
 

  • In a large stock pot, add water, onions, carrots, cabbage, celery, spinach, and zucchini. Simmer uncovered over medium–high heat for 15 minutes or until tender.
  • Add beef base, water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder, Mexican seasoning mix, and parsley. Simmer uncovered over medium–high heat for 30 minutes.
  • Add beans and macaroni. Simmer uncovered over medium–high heat for 20 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Pour 1 gal (about 8 lb 11 oz) Minestrone Soup into a half steam table pan (12³⁄4" x 10¹⁄2" x 6").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 8 fl oz ladle (1 cup).

Nutrition INFORMATION

Nutrition Facts
Minestrone Soup USDA Recipe for Schools
Amount Per Serving 1 cup (8 fl oz ladle)
Calories 78
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 170mg7%
Potassium 245mg7%
Total Carbohydrate 15g5%
Dietary Fiber 3g13%
Total Sugars 2g2%
Protein 5g10%
Vitamin D 0IU0%
Calcium 42mg4%
Iron 1mg6%
Added Sugar 2g
*
*Marketing Guide
50 Servings:
Mature onions: 12 oz
Celery: 10 oz
Zucchini: 10 oz
Cabbage: 6 oz
Spinach: 8 oz
Carrots: 2 lb
100 Servings:
Mature onions: 1 lb 8 oz
Celery: 1 lb 4 oz
Zucchini: 1 lb 4 oz
Cabbage: 12 oz
Spinach: 1 lb
Carrots: 4 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same-Day Service.
Mexican Seasoning Mix ³⁄4 Cup (About 4.5 oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¹⁄4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
Special Tip for Preparing Dry Beans                                                                                
SOAKING BEANS:
OVERNIGHT METHOD: Add 1³⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.     
QUICK-SOAK METHOD: Boil 1³⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. 
COOKING BEANS:
Once the beans have been soaked, add 1³⁄4 qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 135 °F or higher. OR Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry great northern beans = about 2¹⁄2 cups dry or 6¹⁄4 cups cooked beans.
Yield / Volume
50 Servings:
About 17 lb 6 oz
About 2 gal 2⅔ cups/2 steam table pans (12³⁄4" x 10¹⁄2" x 6")
100 Servings:
About 34 lb 12 oz
About 4 gal 1 qt 1¹⁄3 cups/4 steam table pans (12¾" x 10¹⁄2" x 6")