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Vegetable Minestrone

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“This is my sister's recipe, but I have to share it because it's so good! A great vegetarian recipe that's healthy too. The recipe would be vegan if you use eggless pasta and omit the Parmesan cheese.”
READY IN:
1hr
SERVES:
6-8
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté the onion and garlic in olive oil over medium heat.
  2. Add carrots and potatoes and stir for a few minutes.
  3. Add broth, spices, and sugar, and simmer until the vegetables are almost tender.
  4. Add tomatoes, beans, spinach, pasta, water, salt and pepper. Continue simmering until everything is warm and pasta is cooked.
  5. Dissolve cornstarch in a little cold water, add to the soup, and bring to a boil.
  6. Once the soup is boiling, remove from heat. Sprinkle with Parmesan just before serving.

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