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Weeknight Minestrone Soup


Follow these easy instructions and in about 20 minutes, you’ll have yourself warm minestrone soup that is perfect for a weeknight, weekday, or weekend. Minestrone also helps fulfill your veggie and fiber requirement for the day.
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Courtesy of Sarah Pflugradt of Salubrious RD

Serves: 4-5 servings

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • ½ cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 3-4 cups vegetable stock (depending on how broth-y you like your soup)
  • 1, 14 oz can fire roasted canned diced tomatoes
  • 1, 14 oz can drained and rinsed cannellini beans
  • ½ cup dried ditalini pasta
  • 2 cups fresh chopped spinach
INSTRUCTIONS
  1. In a medium dutch oven, add olive oil, carrots, celery, and onions
  2. Saute for 5 minutes
  3. Add garlic and stir to coat the garlic
  4. Add salt, dried oregano, pepper, stock, diced tomatoes, beans
  5. Bring to a boil and add pasta
  6. Boil for 6-7 minutes
  7. Turn heat off and add chopped spinach
  8. Let cool before serving
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