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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from , 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!



2 Tbsp Olive Oil
1 Large Onion, diced
cup Celery, diced
1 Large Carrot, peeled & diced
1 Medium Red Pepper, seeded & diced
1 Medium Zucchini, diced
4 Cloves Garlic, minced
1 tsp dried Oregano
1 tsp dried Basil
1 tsp Kosher Salt
tsp ground Black Pepper
28 oz Canned Crushed Tomatoes
6 cups Chicken or Vegetable Broth
15 oz Small Red Kidney Beans, drained & rinsed
cup dried, Elbow Pasta
⅓ cup grated Parmesan Cheese

Heat the oil in a large pot over medium heat. Once oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, until vegetables begin to soften. Add the zucchini, garlic, oregano, basil, salt and pepper; cook - stirring for 2 minutes. Add the tomatoes and broth; bring to a boil, the reduce the head to medium-low.

Partially cover and cook for 10 minutes, stirring occasionally, then add the beans and pasta. Uncover, increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10-15 minutes, until the pasta and vegetables are tender. Divide among bowls and garnish with shredded cheese.

Personal Notes:
Personal Notes:
The tortilla shells can be browned under your oven broiler. Just be sure to keep a close eye on them as they will only take a minute on each side to brown.




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