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Minestrone Soup

2 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion, sliced
2 large carrots, diced
1 (28 ounce) can diced tomatoes with Italian style herbs
1 (15 ounce) can cannellini beans, undrained
1 (15 ounce) can red kidney beans, undrained
1 (14 ounce) can Italian cut green beans, drained
1 small zucchini, sliced
1/4 teaspoon parsley flakes
1 pinch dried basil
1 pinch dried oregano
1 dash Italian seasoning
2 bay leaves
2 tablespoons vegetarian chicken-style seasoning
1 pinch ground cayenne pepper

In a large 4 to 5 quart saucepan, heat olive oil over medium heat.
Mix in garlic, onion and carrots. Saute the vegetables until just
tender; approximately 5 minutes.

Add tomatoes with juice, cannellini beans, and kidney beans to the
saucepan. Fill each can with water, and add the water to the
saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil,
oregano, Italian seasoning, bay leaves, chicken-style seasoning,
and cayenne pepper into the soup; stir well. Bring the soup to a
boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.

Makes 7 to 8 servings


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