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Easy Vegetable Minestrone Soup with Garlic Bread

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Recipe summary

Ease of Preparation: Easy
Prep Time: 20 minutes

Preparation time:
Cooking time:
Yield: 4

Ingredients

  • 1 teaspoon Canola Oil
  • 1 large onion
  • 2 stalks celery
  • 2-3 carrots
  • 2 teaspoons prepared garlic (from a jar)
  • 4 cups (900 ml) Vegetable Broth, Low-Sodium
  • 1 can diced tomatoes (14 oz / 398 ml)
  • 1 can mixed beans (19 oz / 540 ml)
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian Seasoning
  • 1/8 teaspoon fresh pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup basil pesto (from a jar)
  • Water
  • 1 baguette or French loaf
  • 2 tablespoons butter (1 tbsp per side)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • 2 cups macaroni

Directions

  1. Take out equipment and ingredients.
  2. In the morning:
  3. Heat oil in a large stove-top pot at med-high. You can also omit the oil and prepare this soup in a slow cooker.
  4. Finely chop onion adding to pot as you cut.
  5. Slice celery and carrots thinly and add to pot as you cut.
  6. Add garlic.
  7. Gradually add vegetable stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
  8. Cover with lid and simmer on low heat until dinner.
  9. When you get home for dinner:
  10. Preheat oven to 350 degrees F. Fill a large stove-top pot with water and bring to a boil for macaroni.
  11. Meanwhile: Slice bread lengthwise, lightly butter and sprinkle with garlic powder and parsley.
  12. Put bread in oven butter side up and turn oven off.
  13. Add macaroni to boiling water. Set timer for 7 minutes. Once macaroni is ready, rinse and set aside.
  14. Serve macaroni in the bottom of each bowl and pour hot soup overtop.
  15. YUUMMMM!!!! Don't forget to take the bread out!
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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