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Minestrone | ![]() |
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2 tbsp. olive oil |
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1
med. zucchini, diced 1/2 lb frozen spinach 1 14-16-oz can diced tomatoes 1 can of white beans 1 can red beans 1/2 cup of grated cheese (optional) Salt and pepper to taste |
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4 | ![]() |
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1- In a large ducth
oven over medium heat, in hot oil and butter, cook onion, carrots, celery,
cabbage and potatoes until vegetables are lightly browned, about 5 -10
minutes. 2- Add Water, tomatoes, spinach,, stock and salt.Heat to boiling while stirring to break up tomatoes. 3- Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender;stir occasionally. Do not overcook. 4- Stir in beans and zucchini; cook until zucchini is tender and beans are heated through. 5- Ladle soup into bowls and sprinkle with grated cheese if desired. |
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