Minestrone Soup

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I absolutely love minestrone soup.

It is by far the top of my list for wintery soups!

Here is my recipe for this majestic little bowl of love.

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4 Cups Vegetable Broth

3 Cups Hot Water

3 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Fresh Parsley; minced

4 Cups Fresh Baby Spinach

1 Celery Stalk; minced

1 Carrot; shaved

1/2 Cup Green Beans; chopped

4 Garlic Cloves; minced

1 Onion; minced

1 Zucchini; chopped

1- 14Oz Can Diced Tomatoes

2- 15Oz Cans Kidney Beans; drained

2- 15Oz Cans White Beans; drained

1 1/2 Tsp. Kosher Salt

1 1/2 Tsp. Dried Oregano

1/2 Tsp. Ground Black Pepper

1/2 Tsp. Dried Basil

1/4 Tsp. Dried Thyme

1/2 Cup Small Pasta Shells

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Pour yourself a glass of wine and go to town prepping all of your veggies.

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Add olive oil to a large pot over medium heat.

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Saute your zucchini, onions, and green beans until the onions are tender. About 5 minutes.

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Stir in the hot water.

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Next up is the vegetable broth.

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Stir in the beans…

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Tomatoes…

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And carrots.

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Then finally stir in the basil, thyme, oregano, salt, pepper, and parsley!

::Now its a party::

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Bring to a boil then reduce heat and simmer covered for 20 minutes.

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Stir in the pasta shells…

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Then slowly stir in the spinach.

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Cover and continue to simmer over low heat for an additional 20 minutes.

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Grate some Parmesan Cheese and sprinkle over each serving.

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Ciao!

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