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The ingredients needed to cook Minestrone soup:
- Use 64 oz vegetable broth
- Take 2 can (15 ounces each) diced tomatoes, undrained
- Provide 1 can kidney beans, rinsed and drained
- Provide 1 red onion, diced
- Take 1 large carrot, diced
- Prepare 6 oz baby portobello mushrooms
- Get 1 tbsp minced garlic
- Use 2 tsp dried basil
- Prepare 2 tsp dried oregano
- Provide 1/2 tsp salt
- Get 1/2 lemon, juice only
- Use 1/2 tsp pepper
- Get 1 cup uncooked ditalini pasta
- You need 1 cup fresh green beans, broken into bite sized pieces
- Get 2 cup fresh spinach
Instructions to make Minestrone soup:
- In stock pot, combine all but pasta and spinach. Bring to a boil; reduce heat and simmer 20 minutes.
- Add pasta and green beans and simmer an additional 20 minutes.
- Add spinach and simmer until wilted. Serve with parmesan if desired.
Minestrone Soup Variations Swap the spinach for Swiss chard or baby kale. To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup. Minestrone soup is so hearty it can stand on its own as the main dish! I fell in love with minestrone at the Olive Garden, so this is a pretty darn close attempt at copying the classic Italian soup. Minestrone Soup is easy, healthy, hearty, comforting, versatile and all made in one pot!
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