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“From Star Magazine's Sunday Cook section. This looks really good!”
READY IN:
45mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel carrots;.
  2. cut into 1/2" pieces.
  3. Trim stem ends from green beans.
  4. Chop into 1/2" cubes.
  5. Chop zucchini into 1/2 inch dice.
  6. Peel core and seed fresh toatoes.
  7. Chop into 1/2" cubes.
  8. Heat oil in an 8 quart stockpot or Dutch oven over low heat.
  9. Cook onion, celery, and garlic for 6 minutes.
  10. Add carrots, tomatoes, parsley, basil, oregano, bay leaves, the water, salt, pepper, white beans and pasta.
  11. Bring to a boil, reduce heat to medium and simmier for 20 minutes.
  12. Add green beans;.
  13. Cook for 5 minutes.
  14. Add zucchini.
  15. Cook for 3 minutes more.
  16. Ladle into individual shallow soup plates and sprinkle with Parmesan cheese.

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