Lower-fat minestrone still makes soup for many

Dear Jeanne: This is a delicious minestrone soup, but it makes so much that we can't eat it all. Can you reduce the amount and lower the fat? Thank you. — Elizabeth G., Seattle

Dear Elizabeth: This was a very big pot of soup. I reduced the quantity a bit, but you'll still get a lot.

If your family is small, the best thing to do is freeze the leftovers, and you can have homemade soup another day without any work! This is a very good way to eat on these cold winter days. There is a lot of nutrition and satisfaction without a lot of calories and fat.

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MINESTRONE SOUP

2 medium onions, chopped

1/4 cup olive oil

1 pound ground beef

4 medium carrots, diced

4 medium potatoes, diced

1 can Italian plum tomatoes

6 cups beef stock

3 medium zucchini

2 teaspoons salt

1 1/2 cups macaroni

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon black pepper

2 cloves garlic

1/4 cup fresh parsley, chopped

3 cups kidney beans, canned

1/2 small head cabbage, shredded

2 cups spinach leaves

1 cup Parmesan cheese, grated

Cook the onions in the olive oil until softened. Add the ground beef and brown. Add the carrots, potatoes, tomatoes and beef stock, and cook for about 45 minutes, or until carrots and potatoes are done. Add the rest of the ingredients except the Parmesan and cook another half-hour, or until the macaroni is done. Add more water if necessary. Serve with Parmesan cheese on top. Makes 12 servings.

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LOW-FAT MINESTRONE

1 tablespoon olive oil

2 medium onions, chopped