August 2025 Recipe

• 1⁄2 cup or 1 oz Water 
• 1/4 cup or 1 1⁄2 oz Fresh onions, diced
• 1⁄2 cup or 1 1⁄2 oz Fresh carrots, diced 
• 1⁄2 cup or 1 1⁄2 oz Fresh cabbage, minced 
• 1 1⁄2 oz Spinach leaves
• 1⁄2 cup or 1 1⁄2 oz Fresh celery, chopped
• 1⁄2 cup or 11⁄2 oz Fresh zucchini, chopped
• 1 tsp Low–sodium beef base
• 21⁄2 cups Water
• 1/4 cup or 2 oz Canned low–sodium tomato paste
• Dash Ground black pepper
• Dash Dried oregano
• 2 tsp Garlic powder
• 1⁄2 tsp Salt
• Dash Dried marjoram
• 1/4 tsp Onion powder
• 1 tsp Ancho chili powder OR 1 tsp Mexican Seasoning Mix

• 1 1⁄2 cups or 8 4 oz Canned great northern beans, drained OR 1 1⁄2 cups or 8 1/4 oz Dry great northern beans, cooked

• Dash Dried parsley 

• 1⁄2 cup or 1 1⁄2 oz Whole–grain elbow macaroni 

1 In a large saucepan, add 1⁄2 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, 2 1⁄2 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)