Minestrone Soup 2011-06-30

Yield: 1 ¼ gallons; Serving size: 245 grams

Ingredients

1/4 cup Canola Oil

2 cups Onions, Yellow, Fresh, Medium Diced

1 1/2 cups Celery, Fresh, Medium Diced

1 1/2 cups Carrots, Fresh, Medium Diced

¾ cup Green Bell Peppers, Fresh, Medium Diced

2 tsp Garlic, Minced

3 quarts Water, Hot

1 quart All Natural Tomatoes, Canned, Packed in Tomato Juice, No Salt Added

1/3 cup and 1 Tbsp Custom Culinary® Master’s Touch® All Natural Reduced Sodium Beef Base (5327)

1 ½ cups Great Northern Beans, Canned, Undrained

1 ½ cups Kidney Beans, Canned, Undrained

1 cup Spinach, Frozen, Chopped

1 ½ cups Potatoes, Russet, Medium Diced

1/3 cup Pasta, Macaroni, Whole Wheat, Dry

1 tsp Basil Leaf, Fresh

1 tsp Thyme Leaf, Fresh

1 tsp Lemon Juice

½ cup Water

¼ cup and 1 ½ Tbsp Cornstarch

Preparation

1. In an 8 quart pot, over medium high, heat canola oil. Add onions, celery, carrots, peppers and garlic. Sauté for 3-5 minutes.

2. In blender, puree water, tomatoes and Custom Culinary® Master’s Touch® All Natural Reduced Sodium Beef Base for 1-2 minutes. Add to vegetable mixture.

3. Add Great Northern Beans, kidney beans, spinach, potatoes, pasta, basil, thyme and lemon juice. Heat to a gentle boil over medium high heat, stirring occasionally. Reduce heat and gently boil for 10-12 minutes, stirring occasionally.

4. In a small bowl, blend water and cornstarch into a smooth slurry, using a wire whip.

5. Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally.

Nutrition Facts

Nutrition Claims: Reduced Fat and Calories versus Traditional Version, Saturated Fat Free, Good Source of Fiber