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Minestrone Soup

Kraft Memeber Recipe
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kraft
Makes: 6-8 servings Total Time: 45 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 tsp sea salt and freshly ground pepper to taste
  • 1 28 oz can no-salt-added diced tomatoes
  • 1 14 oz can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 15 oz can low-sodium kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 2 tablespoons chopped fresh basil
  • 1/3 cup finely grated Parmesan cheese (optional)
make it
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and cook until translucent, about 4 minutes.
3. Add the garlic and cook 30 seconds.
4. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
5. Stir in the zucchini, yellow squash, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
6. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.
7. Reduce the heat to medium low and simmer 10 minutes.
8. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
9. Ladle into bowls and top with chopped basil and the Parmesan (optional)
Notes
Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g
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