Minestrone
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This hearty vegetable soup tastes even better the day after you
make it. Serve with a warm loaf of french bread to complete a very balanced meal.
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3
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14-ounce cans beef broth
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1
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15-ounce can kidney beans, rinsed and
drained
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1
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15-ounce can garbanzo beans
(chickpeas), rinsed and drained
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1
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14.5-ounce can stewed or diced
tomatoes, undrained
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1
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11.5-ounce can vegetable
juice
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1
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6-ounce can tomato paste
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2 teaspoons
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sugar
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1 teaspoon
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dried Italian seasoning,
crushed
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1-1/2 cups
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frozen spinach leaves, cut into
strips
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2 cups
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cooked pasta, such as medium shell
macaroni or mostaccioli
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finely shredded Parmesan
cheese
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1
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In a 4-quart Dutch oven combine broth, kidney beans,
garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar and Italian seasoning. Bring to
boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are
tender.
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2
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Stir in spinach and cooked pasta; heat through. If
desired, sprinkle with Parmesan cheese.
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Servings: 8
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Preparation time: 15 minutes
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Cooking time: 10 minutes
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Ready in: 25 minutes
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Recipe Type
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Main Dish, One-dish Soup, Pasta, Quick & Easy, Soup,
Vegetarian
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Recipe
Source
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Source: Better Homes and Gardens New Cookbook
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