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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Sister's, Family & Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



•2 to 3 tbsp. olive oil
•1 cup chopped white onions (about 1 medium onion)
•1 chopped zucchini or yellow quash
•2 to 3 stalks chopped celery
•2 cloves minced garlic
•4 cans (14.5 oz.) vegetable broth OR 1 box of veg broth
•1 can Italian green beans or any type, drained
•1 15 oz. can red Kidney Beans, drained
•1 15 oz. can great northern beans, drained
•1 can diced tomatoes, drained
•3 tbsp.(approx.)Tomato paste double concentrated (In tube)
•1 to 2 cups fresh carrots
•3 tbsp. chopped fresh parsley
•2 tsp. dried oregano
•1 tsp. salt
•1 tsp. ground black pepper
•1 tsp. dried basil
•½ tsp. dried thyme
•If needed: add some more water or veg broth
•2 to 3 cups fresh spinach (bought in bag) cut up
•Optional 1/2 cup small macaroni shells or small fideo pasta(dry or cooked)
•Garnish/Top with fresh Parmesan

In large pot. Heat 2 or 3 tablespoons of olive oil over medium heat.
Sautι onion, celery, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, tomato paste, beans drained, carrots and spices.
Bring soup to a boil, then reduce heat and simmer-for 20 minutes.
Add spinach leaves and pasta-STIR. Simmer for an additional 20 minutes.

Personal Notes:
Personal Notes:
*Vegetable Broth is better than Chicken Broth-in this recipe




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