Minestrone SoupJanuary 16, 2020Sunbal Munir Minestrone Soup A cholesterol-free version of this classic Italian vegetable soup—brimming withfiber-rich beans, peas, and carrots. CAL/SERV : 153 PREP TIME : 15 MINS YIELDS : 16 SERVINGS COOK TIME: 1 HOUR INGREDIENTS ¼ C olive oil1 clove garlic, minced, or ⅛ tsp garlic powder1⅓ C coarsely chopped onion1½ C coarsely chopped celery and leaves1 can (6 oz) no-salt-added tomato paste1 Tbsp chopped fresh parsley1 C sliced carrots, fresh or frozen4¾ C shredded cabbage1 can (1 lb) no-salt-added tomatoes, cut up1 can (15½ oz) low-sodium red kidney beans, drained and rinsed1½ C frozen peas1½ C fresh green beansDash hot sauce11 C water2 C spaghetti, finely broken, uncooked INSTRUCTIONS 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. Serve warm. Nutrition (per serving): Calories 153, Total fat 4 g, Saturated fat 0 less than 1 g, Cholesterol 0 mg, Sodium 191 mg*Percent Daily Values are based on a 2,000 calorie diet. Courtesy of National Heart, Lung, and Blood Institute