Minestrone Soup - USDA Recipe H-070 for Schools

Minestrone Soup - USDA Recipe H-070 for Schools
Rating: 
Makes: 50 or 100 Servings
Water
1 cup
2 cups

1. In a large stock pot, add water, onions, carrots, cabbage, celery, spinach, and zucchini. Simmer uncovered over medium-high heat for 15 minutes or until tender.

*Fresh onions, diced
9 oz
1/2 cup 1 Tbsp
1 lb 2 oz
1 cup 2 Tbsp
*Fresh carrots, diced
1 lb 6 oz
1 qt 2/3 cup 2 Tbsp
2 lb 12 oz
2 qt 1 2/3 cups
*Fresh cabbage, minced
6 oz
2 1/2 cups
12 oz
1 qt 1 cup
*Fresh celery, chopped
8 oz
1 1/2 cups 2 tsp
1 lb
3 cups 1 Tbsp 1 tsp
*Fresh spinach, chopped
8 oz
3 1/4 cups
1lb
1 qt 2 1/2 cups
*Fresh zucchini, chopped
8 oz
1 1/3 cups 1 Tbsp 1 tsp
1 lb
2 2/3 cups 2 Tbsp 2 tsp
Low-sodium beef base
2 Tbsp 2 tsp
1/4 cup 1 Tbsp 1 tsp

2. Add beef base, water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder, and parsley. Simmer uncovered over medium-high heat for 30 minutes.

Water
1 gal 2 cups
2 gal 1 qt
Canned low-sodium tomato paste
1 lb
1 3/4 cups (approx. 1/8 No. 10 can)
2 lb
3 1/2 cups (approx. 1/4 No. 10 can)
Ground black pepper
1 tsp
2 tsp
Dried oregano
1/4 tsp
1/2 tsp
Garlic powder
2 1/2 oz
1/4 cup 2 tsp
5 oz
1/2 cup 1 Tbsp 1 tsp
Salt
1 tsp
2 tsp
Dried marjoram
1/4 tsp
1/2 tsp
Onion powder
2 Tbsp
1/4 cup
Ancho chili powder
2 Tbsp
1/4 cup
OR
Mexican seasoning mix (See Notes Section)
2 Tbsp
1/4 cup
Dried parsley
1/2 tsp
1 tsp
Canned Great Northern beans, drained
4 lb 4 1/2 oz
2 qt 2 Tbsp (1 No. 10 can)
8 lb 9 oz
1 gal 1/4 cup (2 No. 10 cans)

3. Add beans and macaroni. Simmer uncovered over medium-high heat for 20 minutes.

OR
*Dry great northern beans, cooked (See Notes Section)
4 lb 4 1/2 oz
2 qt 2 Tbsp
8 lb 9 oz
1 gal 1/4 cup
Whole-grain elbow macaroni
12 oz
2 2/3 cups 2 Tbsp
1 lb 8 oz
1 qt 1 2/3 cups

4. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

5. Pour 1 gal (about 8 lb 11 oz) minestrone soup into a half steam table pan (12 3/4" x 10 1/2" x 6") For 50 servings, use 2 pans. For 100 servings, use 4 pans.

6. Critical Control Point: Hold for hot service at 135 °F or higher.

7. Portion with 8 fl oz spoodle (1 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a varaition of the ingredients is available.

Cooking Process #2: Same Day Service

Mexican Seasoning Mix 3/4 cup (about 4 1/2 oz)

Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

Serving

NSLP/SBP Crediting Information: 1 cup (8 fl oz spoodle) provides:

Legume as Meat/Meat Alternate: .5 oz equivalent meat/meat alternate, 1/8 cup red/orange vegetable, and 1/8 cup additional vegetable.

OR

Legume as Vegetable: 1/8 cup legume vegetable, 1/8 cup red/orange vegetable, and 1/4 cup additional vegetable.

CACFP Crediting Information: 1 cup (8 fl oz spoodle) provides:

Legume as Meat/Meat Alternate: .5 oz meat/meat alternate and 1/4 cup vegetable.

OR

Legume as Vegetable: 1/2 cup vegetable. 

How to Cook Dry Beans

Special tip for preparing dry beans:

SOAKING BEANS

OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add 1 ¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.

Critical Control Point: Hold for hot service at 135 °F or higher.

OR

Chill for later use.

Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.

1 lb dry great northern beans = about 2 1/2 cups dry or 6 ¼ cups cooked beans.

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