Minestrone Soup

• ¼ C olive oil
• 1 clove garlic, minced, or ⅛ tsp garlic powder
• 1⅓ C coarsely chopped onion
• 1½ C coarsely chopped celery and leaves
• 1 can (6 oz) no-salt-added tomato paste
• 1 Tbsp chopped fresh parsley
• 1 C sliced carrots, fresh or frozen
• 4¾ C shredded cabbage
• 1 can (1 lb) no-salt-added tomatoes, cut up
• 1 can (15½ oz) low-sodium red kidney beans, drained and rinsed
• 1½ C frozen peas
• 1½ C fresh green beans
• Dash hot sauce
• 11 C water
• 2 C spaghetti, finely broken, uncooked

Ingredients for 16 servings (5.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a 4-quart saucepan.

   Stovetop
2. 2

   Add garlic, onion, and celery and sauté about 5 minutes.

3. 3

   Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.

4. 4

   Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

   Stovetop
5. 5

   Add uncooked spaghetti and simmer 2-3 minutes only. Serve warm.

   Stovetop