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June 6, 2009

Minestrone Soup

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Region : Italian
 Recipe by :
Last Updated: 6-6-2009
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Ingredients :    
Olive oil - 2 tsp
Chopped Onion - 2 Cup
Garlic cloves, minced - 4
Celery stalk, chopped - 1
Carrot (chopped) - 1 Medium
Oregano, minced - 1 tsp
Basil, minced - 1 tsp
Rosemary, minced - 1/2 tsp
Black pepper - 1/2 tsp
Bay leaf - 1
Zucchini, chopped - 1 Cup
Vegetable stock - 5 Cups
Cooked beans - 2 Cups
Dry pasta - 1 Cup
Chopped tomatoes - 2 Cups
Water - as required
Parsley - for garnishing
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Method :

Sauté onion, bay leaf and garlic in olive oil for 5 minutes. Add celery, carrot, basil, oregano and rosemary.

Cover and simmer for about 10 minutes, stirring occasionally. Add zucchini, vegetable stock and water. Cover and simmer for 15 minutes.

Add beans and simmer for 5 more minutes. Bring the soup to a boil and add pasta. Cook, stirring occasionally, until pasta is tender (7-10 minutes).

Stir in the tomatoes and serve, topped with Parsley and sprinkled with black pepper.

Vegetarian Minestrone Soup is ready.

 
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