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"Those who forget the pasta are condemned to reheat it."--Unknown

MINESTRONE SOUP Recipe

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This recipe for MINESTRONE SOUP is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T olive oil
1 c diced white onion
1/2 c chopped zucchini
1/2 c frozen cut Italian green beans
1/4 c minced celery
4 tsp minced garlic
4 cups vegetable broth (do not use chicken broth)
2 15 oz cans red kidney beans drained
2 15 oz cans small white beans
1 14 oz can diced tomatoes
1/2 c carrot shredded
2 T fresh parsley chopped
1 1/2 tsp oregano
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/4 tsp thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Directions:
Directions:
Heat olive oil over med heat and saute onion, celery, garlic, green bean, and zucchini for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring to boil and then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an addition 20 minutes or until pasta is desired consistency.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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