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Easy Minestrone Soup

"Use leftover marinara for a head begin in this yummy, veggie-packed soup. It's ideal with a sandwich on a chilly day, or with a crusty garlic bread and easy salad on a hectic night time."

Ingredients :

1 tablespoon extra-virgin olive oil
1 cup diced celery
1 cup sliced carrots
2/3 cup diced onion
3 cloves garlic, minced
four cups vegetable broth
1 three/four cups jarred marinara sauce
1/four cup tomato paste
1 teaspoon Italian seasoning
2 cups small shell pasta
2 cups quartered and sliced zucchini
1 (14.Five ounce) can splendid northern beans, rinsed and drained
1 cup stemmed and thinly sliced kale
salt and floor black pepper to taste
2 tablespoons grated Parmesan cheese, or to flavor (optional)

Instructions :

Prep : 25M	Cook : 6M	Ready in : 55M

Heat olive oil in a big pot or Dutch oven over medium-excessive warmness until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, till onion starts offevolved to turn translucent, approximately four mins. Add garlic and stir till fragrant, about 30 seconds.
Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce warmness to medium-low and simmer, exposed, till carrots are soft, approximately 10 minutes.
Add pasta and zucchini. Cook till pasta is gentle, approximately 10 minutes. Stir in beans, kale, salt, and pepper. Remove from warmness and allow soup to chill slightly. Spoon into person bowls and garnish with Parmesan cheese.

Notes :

If you are making the soup beforehand of time, prepare dinner pasta one at a time and upload to person servings.

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