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“This is a recipe that I grew up with as a child. Very much like a minestrone soup that we all looked forward to on a cold autumn day. Other leftover vegetables such as wax beans, green beans, baby corn, peas etc. can also be added to the pot as a variation.”
READY IN:
1hr 20mins
YIELD:
18 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook onion and celery until tender, about 4 to 5 minutes. Add garlic and cook another minute.
  2. Add beef broth and bring to a boil, lower heat to medium-low and add bay leaves, carrots, basil, parsley, salt and pepper. Simmer for 1 hour.
  3. Add pastas and stewed tomatoes.
  4. Simmer until pasta is tender and serve.

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