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    Minestrone Soup


    Source of Recipe


    Small Changes Big Results

    List of Ingredients




    2 tablespoons olive oil
    1 large onion -- diced
    2 cloves garlic -- minced
    4 carrots -- diced
    2 stalks celery -- diced
    1/2 teaspoon basil
    1/2 teaspoon oregano
    28 ounces crushed tomatoes
    48 ounces low sodium chicken broth
    1 cup kidney beans, canned -- rinsed and drained
    3/4 cup elbow macaroni
    salt and pepper -- to taste
    Parmesan cheese -- freshly grated, optional

    Heat oil in a stock pot over medium heat. Add onion and cook until soft, about 5 minutes. Lower heat to medium-low. Add garlic, carrots, and celery and cook 10 minutes more or until vegetables are tender. Stir occasionally while cooking. Add a bit of water if the mixture gets too dry while cooking,. Add the basil and oregano and stir to combine.

    Add the tomatoes and broth and bring to a boil. Lower heat to medium, add the beans and macaroni and let simmer 15 minutes. Season with salt and pepper to taste. Garnish with Parmesan cheese, if desired.

    Serves 6.

    Recipe




 

 

 


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