Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Minestrone - All Natural

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Nutrition Facts

Serving Size: 1 cup grams (245 g )
Amounts Per Serving
Calories 100
Calories from Fat 30
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 610mg 25%
Potassium 300mg 9%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Sugars 3g  
Protein 4g  
Vitamin A 2% Vitamin C 15%
Calcium 4% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 1/4 Gallons
Serving Size: 1 cup


Amount Ingredients
1/4 cup All Natural 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
3/4 cup Peppers, Bell, Green, Sweet, Fresh, Medium Diced
2 tsp. Garlic, Minced
3 qts Water, Hot
1 qt All Natural Whole Canned Red Tomatoes, No Salted Added
1/3 cup and 1 Tbsp Custom Culinary® Master’s Touch® All Natural Reduced Sodium Beef Base
1 1/2 cups Great Northern Beans, Canned, Undrained
1 1/2 cups Kidney Beans, Canned, Undrained
1 cup Spinach, Frozen, Chopped
1 1/2 cups Potatoes, Russet, Medium Diced
1/3 cup All Natural Whole Wheat Macaroni, Dry
1 tsp Basil, Fresh, Leaf
1 tsp Thyme, Leaf, Fresh
1 tsp Lemon Juice
1/2 cup Water
1/4 cup and 1 1/2 Tbsps Cornstarch

Recommended Product: 5327 Master’s Touch® All Natural Reduced Sodium Beef Base


  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 a blender, puree water, tomatoes, and Master’s Touch® All Natural Reduced Sodium Beef Base 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 gentile 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.

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