"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Best Minestrone Soup Ever! Recipe

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This recipe for Best Minestrone Soup Ever!, by , is from Favorite Family Recipes , 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!



3 tbsp extra-virgin olive oil
1 tbsp minced garlic
2 cups onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tbsp dried oregano
1 14 oz can chopped tomatoes
1 pinch (we like a bit more!) chili flakes
1 14-oz can small white beans
6 cups chicken stock (or vege stock to keep this a vegetarian recipe)
1/2 cup small elbow macaroni
1 tbsp extra-virgin olive oil
1 1/2 cups zucchini, cut in quarters lengthwise, then 1/4-inch slices crosswise
2 generous cups baby spinach
salt and pepper to taste

1. Place 3 tbsp extra-virgin olive oil and garlic in a large deep skillet or a big soup pot/dutch oven. Cook over low heat until garlic is cooked (3 minutes?)

2. Add onions, celery, carrots, and oregano. Cook for 10 minutes until translucent, not browned.

3. Add tomatoes, chili flakes, and white beans. Cook 5 minutes.

4. Add stock. Bring to a simmer. Cook for 20 minutes.

5. Stir in pasta; cook 15 minutes, or until pasta is cooked through.

6. Heat a saute pan over high heat. Add 1 tbsp olive oil and zucchini. Saute until crisp-tender. Add to soup with the spinach. Adjust seasoning with salt and pepper.

Serve with shredded Parmesan cheese and crusty french bread




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