Minestrone Soup

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  • 1 tablespoon(s) olive oil
  • 1 cup(s) onion chopped
  • 3/4 cup(s) celery chopped
  • 1 cup(s) carrots chopped
  • 1 1/2 teaspoon(s) garlic minced
  • 1/2 teaspoon(s) dried oregano
  • 1 teaspoon(s) dried basil
  • 2 cup(s) zucchini chopped
  • 2 cup(s) summer squash chopped
  • 4 can(s) vegetable broth (14.5 oz each)
  • 2 can(s) fire-roasted diced tomatoes (14.5 oz each)
  • 1 whole(s) bay leaf
  • 2 can(s) red or white kidney beans (15 oz each)
  • 1/2 cup(s) macaroni uncooked
  • 1 cup(s) green beans, frozen
  • 2 cup(s) baby spinach


  1. Heat olive oil in stock pot over medium-high heat. Add onion, celery, and carrots; saute 5 minutes or until softened. Add garlic, oregano, basil, zucchini, summer squash, vegetable broth, tomatoes, and bay leaf; bring to boil, then cover, reduce heat, and simmer for about 20 minutes. Add kidney beans, macaroni, and green beans; bring to boil, cover, reduce heat, and simmer about 8 minutes. Add spinach and simmer about 2 minutes. Ladle soup in individual bowls and serve.
February 2013

This recipe is a personal recipe added by mlb626 and has not been tested or endorsed by MyRecipes.

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