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Classic Minestrone Soup Recipe

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This recipe for Classic Minestrone Soup is from Kathy's Family and Friends Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon extra virgin olive oil
1 large yellow sweet pepper, coarsely chopped
1 medium zucchini, coarsely chopped
2 14 oz. can beef broth
1 15 oz. can cannellini beans, rinsed and drained
8 oz. green beans, trimmed and cut into 1-1/2-inch pieces
1 cup dried mostaccioli or penne pasta
1/4 cup coarsely chopped fresh basil
2 medium tomatoes, coarsely chopped
2 cups fresh baby spinach leaves
salt and pepper to taste
Shaved Parmesan cheese
Directions:
Directions:
Directions
1. In a 4-quart Dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. and simmer, covered, for 10 to 12 minutes or until pasta is tender, stirring occasionally.
2. Stir in tomatoes, spinach, and fresh basil (if using). Remove from heat. Season to taste with salt and ground black pepper.
3. Top with Parmesan cheese. Serves 6.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a faster minestrone recipe. I have not tried this yet but I love all veggies that it contains. Let me know if you like it or if there is a better way to do it.

 

 

 

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