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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Hill Family Fav's, 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!

Sandra Fowler-Hill


1 tbsp. olive oil
2 cloves garlic
1 medium onion
4 c. chicken broth
1 can tomato paste
1 c. dry red wine
1 tbsp. dried basil leaves
1 bay leaf
tsp. salt
tsp. oregano
tsp. pepper
tsp. red pepper flakes
2 small zucchini
2 medium carrots
2 medium stalks celery
1 package baby spinach
1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style, undrained
2 cans (15 - 16 oz. each) (one each kidney and cannellini)
1/4 cup dry uncooked small shell pasta or cheese tortellini
Shredded or grated Parmesan cheese , for serving

Heat oil in 8-quart dutch oven over medium heat. Chop garlic and onion and cook in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except zucchini, spinach and pasta. Heat to boiling; reduce heat. cover and simmer 1 hour. Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Serve hot topped with Parmesan cheese.

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