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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Minestrone Soup Recipe

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This recipe for Vegetable Minestrone Soup is from We Are Family Cookbook, 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:  
1 Tablespoon Olive Oil
1 garlic clove
1 medium onion (chopped)
4 celery stalks (sliced)
2 cups sliced carrots
1 15 oz. can Pinto beans (drained)
1 15 oz. can Northern beans (drained)
1 28 oz. can Whole-peeled tomatoes (chopped) with juice
1 10 oz. box chopped spinach (defrosted and squeezed)
4-5 cans 99% fat free beef broth
1 cup macaroni (can use any other small pasta)
½ teaspoon basil
1 Tablespoon parsley
¼ teaspoon sage
salt and pepper to taste
grated parmesan cheese (additional If desired sprinkle on top)

Directions:
Directions:
Heat oil in large stockpot; add garlic, onion, celery and carrot and sauté on low for 10 minutes, stirring occasionally.

Add all other ingredients except Parmesan cheese; cover, bring to a boil and simmer on low for 1 hour.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
When serving, sprinkle Parmesan cheese on top of soup and enjoy!!!

 

 

 

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