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Minestrone Soup Recipe


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     Minestrone Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

1 15 ounce can white beans drained and rinsed
32 ounce can reduced sodium chicken broth
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery 1 zucchini
2 garlic cloves minced
1 28 ounce can petite diced tomatoes
Parmesean cheese rind
1 fresh rosemary sprig and 1/4 cup italian parsley
2 bay leaves
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt and fresh black pepper
2 cups chopped fresh spinach
2 cups cooked smal pasta
extra parmesean cheese

Puree beans with 1 cup broth in blender Heat oil in large nonstick pan over medium heat. Add onions, celery, carrots and garlic and sauté until tender about 15 minutes. Add remaining broth, tomatoes, pureed beans, Parmesean cheese, rind, salt and pepper. Add the rosemary, basil, parsley and cover and cook for 40 minutes. Add zucchini and spinach Cover and simmer until zucchini is tender, about 10 minutes.
Remove bay leaves, Parmesean rind and rosemary. Ladle into small bowls and serve with 1/4 cup small noodles and grated Parmesean.

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