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Minestrone soup
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2 T | olive oil |
1/2 cup | minced white onions |
1/4 cup | chopped zucchini |
1/4 cup | frozen cut italian green beans |
1/4 cup | minced celery |
2 teaspoons | minced garlic |
4 cups | vegetable stock |
1 (15 ounce) can | red kidney beans, drained |
1 (15 ounce) can | small white beans, drained |
1 /2 (14 ounce) can | diced tomatoes |
1/2 cup | carrots, julienned or shredded |
2 T | minced fresh parsley |
1 t | dried oregano |
1 t | salt |
1/2 t | ground black pepper |
1/2 t | dried basil |
1/4 t | dried thyme |
1 1/2 cups | hot water |
3 cups | fresh baby spinach |
1/3 cup | small shell pasta |
Heat two tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Recipe uploaded with Shop'NCook for iPhone.
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