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The Best Minestrone Soup

Hello Friends!!

Long time no blog!  Sometimes it seems life passes in the blink of an eye.  The weekly routine repeats and repeats and suddenly it's June!
I haven't been that creative in the kitchen as of late.  Lot's of basic cooking going on. Veggie Burgers, salads, wraps and soup.  It's the soup that seems to have been the big winner around here.

A Minestrone Soup recipe I found online.

Soooo delicious and thick.  It really is a nice 'summerish' soup...great with some crusty bread.  Give it a try and let me know your thoughts.  I`ve included my substitutions below.

That's all I've got today....until next time!

Toby

Minestrone Soup ~ http://www.allrecipes.com/

Ingredients

  • 4 cups vegetable stock
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 large potato, cubed (I used a sweet potato)
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large head cabbage, finely chopped (I used a bag of coleslaw)
  • 2 tablespoons Italian seasoning
  • 1 (15 ounce) can kidney beans (I used white kidney beans)
  • 3 cups fresh corn kernels
  • 1 large zucchini, sliced
  • 1 cup uncooked orzo pasta
  • salt and pepper to taste

Directions

  1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

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