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Garden Minestrone

  By Kris Giovanini  

October 26, 2015

Vary the vegetables in this satisfying soup depending on the season.

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2 T olive oil

1 onion, diced

2 cloves garlic, minced

1 can white or red kidney beans with liquid

6 cups diced vegetables (any combination of vegetables such as zucchini, potatoes, carrots, celery, turnips and green beans)

8 cups vegetable broth

1 tsp. dried basil

½ tsp rosemary

½ tsp. oregano

½ cup elbow macaroni (or other small pasta)

¼ cup tomato paste

2 cups chopped spinach (or other leafy greens)


Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook about 5 minutes stirring frequently.

Add the veggie broth, beans with liquid, herbs and diced vegetables EXCEPT spinach. Bring to a boil, reduce heat, then cover and simmer for 30 minutes.

Stir in the tomato paste and macaroni. Simmer another 15 minutes or until the pasta is just tender.

Add the spinach or other greens and cook covered several minutes or until the spinach is wilted. Add salt and pepper to taste.

Note: If you are not eating the soup right away cook the macaroni separately then add it to the soup and heat just prior to serving.



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