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italian minestrone with beans, pasta and chard |
Ingredients:2 T olive oil 1 onion, chopped 3 garlic cloves, minced 1 rib of celery, diced 1 carrot, diced 1/2 red pepper, diced 1 large can of diced tomatoes 1/2 c small soup pasta (I used a tiny pasta that was shaped like a baby's tears) 2 C chard, cut into fat ribbons 5-6 c vegetable broth 1 can cannellini beans, rinsed and drained 1/2 t dried oregano 1/2 t dried basil 1 teaspoon salt 1 teaspoon black pepper parmesan (optional) Directions:1. In a large pot, heat oil over medium heat and add in onions. Saute
until soft and then stir in the garlic, red pepper, carrots and
sprinkle with 1/2 t of salt. Add in the tomatoes and pasta and the
vegetable broth, stirring constantly so the pasta doesn't stick to the
bottom of the pot. Add in chard, beans and the remaining herbs and
spices. Lower heat and cover until vegetables are done, about 15-20
minutes. Serve in big bowls topped with freshly grated parmesan.
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