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    Minestrone Soup


    Source of Recipe


    Rhonda G

    List of Ingredients




    Minestrone Soup


    4 medium carrots, chopped
    1 medium zucchini, sliced
    1/4 cup chopped onion
    1 garlic clove, minced
    1 tablespoon olive oil
    2 cans (14-1/2 ounces each) vegetable broth
    3 cups V8 juice
    1 can (15 ounces) garbanzo beans or chickpeas, drained
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 cup frozen cut green beans
    1/2 cup uncooked elbow macaroni
    1 teaspoon dried basil
    1 tablespoon minced fresh parsley

    Recipe




    In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender.

    Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil.

    Bring to a boil.

    Reduce heat; simmer, uncovered, for 15 minutes.

    Stir in parsley.

    Cook 5 minutes longer or until macaroni is tender.

    Yield: 8 servings.

 

 

 


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