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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marthalou Thompson
Added: Saturday, October 25, 2008


3 c. reduced sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 c. onion, chopped
1 t. dried thyme
1/2 t. dried swage
2 bay leaves
Salt and pepper to taste
2 c. cooked ditalini pasta
1 medium zucchini, chopped
2 c. coarsely chopped fresh or frozen spinach, defrosted
4 T. grated Parmesan or Romano cheese
Basil springs, garnish, optional

In a slow cooker, combine broth, tomatoes and beans, carrots, celery, onion, thyme, sage, bay leaves and 1/2 t. each salt and pepper. Cover and cook on low for 6 to 8 hours or on high 3 to 4 hours. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season to taste with salt and pepper. Ladle soup into bowls and sprinkle Parmesan cheese over top. Garnish with basil, if desired.




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