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Minestrone is a classic Italian soup that makes use of whatever fresh vegetables are around the kitchen or in season.


1 tablespoon olive oil

1 small onion, diced

2 small carrots, peeled and thinly sliced

1 stalk celery, thinly sliced

1 clove garlic, minced

1 cup chopped spinach or kales leaves

1 sprig rosemary

14 oz

19 oz can romano beans, drained and rinsed

900 ml vegetable stock

1 medium potato, peeled and cut into small cubes

1/2 cup small soup pasta

1/2 cups chopped green beans

Parmesan rind (optional)

Parmesan for grating (optional)

3-4 fresh basil leaves (optional)


In a large pot, heat olive oil over medium-high heat and add onion, carrots and  celery.  Also add garlic and sauté everything until softened.

Add spinach or kale and sauté till the kale softens.

Add rosemary and  diced tomatoes.  Bring back to a simmer. Add romano beans, vegetable stock, potato, pasta and green beans. 

If you have it you can throw in a Parmesan rind for added flavour. Again, bring to a simmer and cook for about 15 minutes making sure the pasta has softened.

Remove parmesan and rosemary sprig before serving

Serve with fresh grated parmesan and a few chopped basil leaves on top.

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