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“For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a kettle or dutch oven. Add onion, garlic, and 1 1/2 tsp salt. Saute over medium heat for about 5 minutes, then add celery, carrot, oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
  2. Add bell pepper, zucchini, broth, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
  3. Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and parmesan.

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