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Minestrone Soup Recipe

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An easy to prepare Italian soup for lunch or dinner.
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Servings: soup bowl
Ingredients
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup celery, chopped
  • 1/2 cup carrots, thinly sliced
  • 28 ounces tomatoes, canned, diced in juice
  • 3 cups beef broth
  • 3 cups water
  • 16 ounces kidney beans, drained and rinsed
  • 1/2 cup small pasta
  • 10 ounces spinach, frozen, thawed and well drained
  • 8 ounces mushrooms, canned, sliced and drained
  • 2 small zucchini, sliced with skin
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon onion salt
  • 1/4 teaspoon oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon sage
  • 1 bay leaf
  • salt & pepper to taste
  • GARNISH (optional):
  • freshly grated Parmesan or Romano
Container:Large sauce pan or soup pot
Directions
PREP
30 mins
COOK
45 mins
  • In a large sauce pan, bring beef broth and water to a boil.
  • Reduce heat and add onion, garlic, celery, carrots, tomatoes, kidney beans, parsley, seasonings, and bay leaf. Return to a boil and then reduce heat and cook for 20 minutes.
  • Add pasta, zucchini, canned mushrooms, and spinach (drained). Stir and return to a boil. Reduce heat and cook an additional 15 minutes or until pasta is tender.
  • Remove bay leaf. Garnish with freshly grated Parmesan or Romano cheese if desired, and serve. 
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