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Hearty & Healthy Minestrone Soup

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 1 hr 15 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped basil
  • 2 large stalks of celery, sliced
  • 2 medium carrots, peeled and chopped
  • 1 dried bay leaf
  • 1 can (28-ounce) chopped tomatoes, with their liquid
  • 1 cup canned chickpeas, drained
  • 1 cup dried fusilli pasta
  • 1 can (15-ounce) cannellini or white beans, drained
  • Salt and pepper to taste
  • 3/4 to 1 cup grated parmesan cheese
make it
In a large stockpot, heat oil over medium high heat. Add garlic and onions and cook until translucent. Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender.

Add chickpeas, pasta, and beans and simmer for another 20 minutes. Season with salt and pepper. Remove and discard bay leaf.

Ladle soup into bowls and serve with parmesan cheese sprinkled over the top.
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