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Marvelous Minestrone Soup

March 8, 2010

Vegetarian Minestrone Soup

Ingredients:

2 tbsp. olive oil

2 medium zucchini, cut in half lengthwise and thickly sliced

1 yellow zucchini, cut in half lengthwise and thickly sliced

2 large carrots peeled and sliced

½ tsp. dried rosemary leaves, crushed

4 cups of vegetable broth

1 small can of tomato paste

1 can (14.5) ounces diced tomatoes, drained

1 can (19 ounces) white kidney beans (cannelleni), rinsed and drained

½ cup uncooked corkscrew-shaped pasta

¼ cup grated parmesan cheese (optional)

Cooking Instructions:

Heat the oil in a 6-quart saucepot.  Add the garlic, zucchini, carrots and rosemary and cook until the vegetables are tender-crisp.

Stir in the broth, tomatoes and tomato past and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.

Increase the heat to medium.  Stir in the beans and pasta.  Cook for 10 minutes or until the pasta is tender.  Serve with cheese, if desired.

Enjoy!

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