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Recipe: Minestrone soup

Nutrition information Serving: 1 cup (315 grams) Servings per recipe: 16 Calories: 135 (35 from fat)This soup is a great, cholesterol-free meal that you can make in advance if you choose.


1/4 cup olive oil
1 clove garlic, minced
1 1/3 cup onion, coarsely chopped
1 1/2 cup celery, coarsely chopped
1 can (6 ounces) sodium-free tomato paste
1 tablespoon fresh parsley, chopped
1 cup carrots, sliced (can use fresh or frozen)
4 3/4 cups cabbage, shredded
1 can (1 pound) tomatoes, cut up
1 cup canned red kidney beans, drained, rinsed
1 1/2 cups frozen peas
1 1/2 cups fresh green beans
dash hot sauce
11 cups water
2 cups elbow macaroni, uncooked


  1. Heat oil in 4-quart sauce pan. Add garlic, onion and celery, and sauté for about 5 minutes.
  2. Add all remaining ingredients except macaroni. Stir until ingredients are well mixed.
  3. Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender.
  4. Add uncooked macaroni and simmer for 2 to 3 minutes, or until macaroni is tender.

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Source: National Heart, Lung and Blood Institute

First published: 12/08/2006
Last updated: 09/16/2011

Reviewed by: Allina Health's Patient Education Department