Minestrone Soup
By laurie-2
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Ingredients
- 1/3 C olive oil
- 1 C chopped onion
- 1 C diced carrots
- 1 C diced celery
- 1/2 C great northern beans
- 1 bay leaf
- sprig of Thyme
- 4 C beef stock
- Rind of Parmesan
- 2 C Italian canned tomatoes and their juice
- salt and pepper
- 2 C diced potatoes
- 2 C zucchini diced
- 2 C shredded savoy cabbage
- cooked pasta shells
Details
Preparation
Step 1
Heat oil. Add onions and cook until golden, about 5 to 7 minutes. Add celery and carrots and cook over low heat, stirring occasionally for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Add parmesan rind, plum tomatoes and their juice and salt and pepper to taste. Bring to boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, cabbage and cook for 20 more minutes until vegetables are tender. Add pasta and serve.
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