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Minestrone Soup Recipe

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Minestrone, or “big soup” is an excellent way to use garden fresh vegetables. I have made this several times and it always turns out delicious. The soup tastes even better the next day. Serve with Italian bread.



Saut´┐Ż onion in soup pan in olive oil medium heat until translucent, about 5 minutes. Stir in garlic for 30 seconds. Add celery, carrot, oregano, basil, thyme, black pepper. Cover and cook on very low heat about 10 minutes, stirring occasionally.
Add bell pepper, zucchini, water, beans, and tomato puree. Cover and simmer for 1 hour.
Cook pasta separately and put in individual soup just before serving. Sprinkle with parsley.

Doug’s Notes:

Use fresh herbs, if available (twice the amount of dried). Try sprinkling grated Parmigiano-Reggiano cheese instead of parsley.

I have used one 15 oz can of crushed tomatoes. Use a name brand as tomatoes are the core of the soup.

Adding pasta to soup will cause it to absorb soup and get abnormally large and mushy. That is why it is best to add it to one's soup just before serving.

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