Vegetable Minestrone Soup
Yield
12-18 child-sized portions
Preparation Time
45 minutes
Cooking Time
Common Allergens
wheat
Equipment List
Vegetable peeler
Cutting knife
Cutting board
Large pot
Wooden spoon
Ingredients
2 tbsp. (30 mL)
Olive or canola oil
1 whole
Onion chopped, large
2 cloves
Garlic, minced or pressed
2 large
Carrots, peeled and sliced
2
Celery stalks
2 whole
Tomatoes, chopped
1 bunch
Spinach
10 small
Potatoes, chopped
2 small
Zucchini, chopped (optional, other types of squash may also be substituted)
1 can, 28 oz.
Beans (kidney, white kidney, navy, black beans, chickpeas, etc.)
1 1/2 cups (375 g)
Whole wheat noodles (macaroni or penne work well)
8 cups (2 L)
Low salt (sodium) chicken or vegetable stock
1-2 tsp. (5-10 mL)
Dried oregano
1-2 tsp. (5-10 mL)
Dried basil
*
Salt and pepper to taste
Instructions
- Wash, peel and chop all vegetables.
- Heat oil in a large pot on the stovetop over medium heat. Add onion and garlic and heat for a few minutes until softened.
- Add carrots and celery, and stir. Cook until softened, about five minutes.
- Add tomatoes and cook about two minutes.
- Add spinach, potatoes, zucchini and beans.
- Pour in stock and stir. Season with salt, pepper, dried basil and oregano.
- Cover and bring the soup to a boil, then add pasta.
- Turn down the heat to low and simmer until vegetables are tender and the pasta is cooked (20 minutes or more). Add a little water if the soup becomes too thick.
Recipe adapted from Healthy After Schools
Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food
Vegetable Minestrone Soup