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# Healthy Recipes: Minestrone Soup
- URL: https://www.foodconsumer.org/minestrone_soup_1107100953/
- Published: 2010-07-11T23:52:00.000Z
- Updated: 2026-09-22T16:22:32.000Z
- Description: A cholesterol-free Italian vegetable soup built on kidney beans, peas, carrots and cabbage, with broken spaghetti stirred in at the end. The nih.gov recipe yields 16 one-cup servings at 153 calories and 191 mg sodium each.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

MINESTRONE SOUP

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

1/4 C olive oil

1 clove garlic, minced or 1/8 tsp garlic powder

1-1/3 C coarsely chopped onion

1-1/2 C coarsely chopped celery and leaves

1 can (6 oz) tomato paste

1 Tbsp chopped fresh parsley

1 C sliced carrots, fresh or frozen

4-3/4 C shredded cabbage

1 can (1 lb) tomatoes, cut up

1 C canned red kidney beans, drained and rinsed

1-1/2 C frozen peas

1-1/2 C fresh green beans

dash hot sauce

11 C water

2 C uncooked, broken spaghetti 

Heat oil in a 4-quart saucepan.

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

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

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

Add uncooked spaghetti and simmer 2-3 minutes only.

Yield: 16 servings--Serving Size: 1 cup

Each serving provides:

Calories: 153

Total fat: 4 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 191 mg

from nih.gov