Minestrone Soup

Zutaten

• 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

Zubereitung

1. 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.
2. 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.
3. Add beans and macaroni. Simmer uncovered over medium-high heat for 20 minutes.
4. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
5. Pour minestrone soup into a large soup tureen or bowl.
6. Critical Control Point: Hold at 140 °F or higher until served.
7. Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).