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Vegetable Minestrone Soup

Vegetable Minestrone Soup

My cooking crush, Ina Garten, made minestrone on her show the other day and it really looked great – so I decided to give it a try – only using things I can get year round, because in the winter, our vegetables in Western CO are questionable, at best.

This turned out great and Maddie and Todd gave it 2 thumbs up – Aerik, who is a vegetable hater, was not amused, but he ate most of it anyway.  We grated a little parmesan cheese on top and served with whole grain french bread.  You could make this vegetarian by eliminating the chicken stock and using veggie stock!

Enjoy!

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Vegetable Minestrone Soup

Author Carrie Hill

Ingredients

  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 medium uncooked potato peeled & chopped
  • 4-5 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 1 14 1/2 oz can diced tomatoes
  • 1 15 oz can Cannelini Beans drained
  • 8 cups  chicken stock low-fat, low-sodium
  • 1 Cup ditalini or elbow pasta
  • 2 tsp dried thyme
  • 1 Bay Leaf
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3-4 dashes hot sauce optional

Instructions

  1. In a large dutch oven heat 2 tbsp olive oil and add in onion, celery and garlic. Saute until fragrant but not brown - garlic will burn!
  2. Add in carrots, celery, potatoes, thyme, salt, pepper, and bay leaf. Saute for another 10-15 minutes until carrots and potato start to soften, add in beans, tomatoes, and broth and remaining spices and stir well.
  3. Bring to a boil and lower to a simmer. Let simmer for about 30 minutes stirring occasionally.
  4. 10 minutes before you're ready to serve, toss in the pasta and increase the heat a bit. Serve when pasta is Al Dente!
  5. Enjoy!
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