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Vegetarian Minestrone

Vegetarian Minestrone


2 teaspoons olive oil
1/2 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1-1/4 cup diced yellow squash
3/4 cup diced zucchini
1/2 cup chopped carrot
1/2 cup diced fennel
1 cup water
14 ounces vegetable or chicken broth
5 tablespoons tomato paste
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1/4 cup uncooked pasta (small, such as macaroni or shells)
1/4 cup chopped kale
1/2 cup rinsed and drained, canned Great Northern beans
1/2 teaspoon black pepper
2 tablespoons Asiago cheese

Cooking Instructions

In medium saucepan, heat olive oil and add onion, basil, oregano, and garlic. Sauté 5 minutes.

Add yellow squash, zucchini, carrot, and fennel. Sauté 5 minutes.

Add water, broth, and tomato paste. Bring to a boil and simmer 10 minutes.

Add pasta, return to a boil, then reduce heat and simmer 8 minutes.

Add kale and simmer for 3 minutes or until wilted. Stir in beans and pepper and cook another 2 minutes.

Serve and sprinkle with Asiago cheese.

Makes 4 servings.

Equipment List

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