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Vegetarian Minestrone Soup Recipe

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

Gerard Swienton
Added: Tuesday, October 13, 2009


1 28oz can diced tomatoes
1 6 oz can tomato paste
1 16 oz can black or small red beans
3 fresh zucchini
1 clove garlic
1 tsp olive oil
1 cup frozen chopped spinach
1/2 cup red wine
1/2 cup water
40 oz water
1 tbsp fresh oregano
1 tbsp fresh basil
1 tbsp fresh thyme
1/2 tsp of salt (salt is excluded if the diced tomatoes and tomato paste contain salt)
1/2 tsp of fresh ground pepper

Mince the garlic. Cut the zucchini into 1/8 inch thick slices and quarter. Add the garlic to a soup pot and then pour the olive oil over the garlic. Heat on low for a few minutes. Stir for avoiding caramalization. Add the zucchini and 1/2 cup water. Cover. Increase the setting to medium heat. Stir every two minutes. When the zucchini has a semi transparent color add the diced tomatoes and tomato paste. Fill each can with water and add to the pot. Add the spinach. Rinse the beans in a colander and add. Finely chop the herbs and then add to the soup with the red wine. Salt and pepper is optional. Increase the temperature to medium high. Boil loosely covered for 1 1/2 hours. Stir occasionally.




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