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LOCATION: Recipes >> Soups >> Minestrone 07

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Minestrone

3 tbs olive oil
1 cup chopped onion
4-5 cloves crushed garlic
1 cup minced celery
1 cup cubed carrot
1 cup sliced zucchini
1 cup chopped green pepper
2 tsp salt
1/4 tsp black pepper
1 tsp oregano
1/2 cup fresh chopped parsley
1 tsp basil
2 cups tomato puree
3 1/2 cups water or stock
3 tbs red wine
1 1/2 cups cooked garbanzo beans (chick peas)
1/2 cup dry pasta
1 cup fresh chopped tomatoes
parmesan cheese

In a soup kettle, saute garlic and onions in olive oil until they
are soft and translucent. Add 1 tsp salt, carrot, celery. Mix
well. Add oregano, black pepper and basil. Cover and cook over
low heat 5 -8 minutes. Add zucchini, green pepper, stock, puree,
cooked beans and wine. Cover, and simmer 15 mins.

Add tomatoes and remaining salt. Keep at lowest heat until 10
minutes before you plan to serve. Then, heat the soup to boiling,
add pasta and boil gently until pasta is tender. Serve immediately
topped with parsley and parmesan.

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