Minestrone Soup Recipe
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An easy to prepare Italian soup for lunch or dinner.
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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
freshly grated Parmesan or Romano
:Large sauce pan or soup pot
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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