"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Minestrone Soup Recipe

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This recipe for Italian Minestrone Soup, by , is from Jaime and Dean's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Bolin
Added: Tuesday, July 24, 2007


1 TB olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 cloves chopped garlic
4 cups chicken broth
1 15 oz can stewed tomatoes
1 15 oz can black beans (rinsed and drained)
1 15 oz can garbanzo beans (rinsed and drained)
1 cup diced zucchini
1 cup fresh spinach (packed)
2 TB fresh basil, chopped (or 1/2 tsp dry)
1 tsp salt
1/4 tsp pepper

Heat olive oil in soup pot and add the onion, celery, carrots and garlic. Saute for about 5 mintues.
Add the chicken broth, tomatoes, black beans and garbanzo beans and bring to a boil, then reduce to a simmer.
Simmer for about 10 minutes.
Add zucchini and cook for 5 minutes.
Add the spinach, basil, salt and pepper and cook 1 minute.

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Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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