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Minestrone Soup

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Minestrone Soup


1 tablespoon olive oil

2-3 cloves of garlic, minced

1/2 medium onion, diced

2 zucchinis, diced

1 yellow squash, diced

1 14 ounce can diced tomatoes

3-4 dried bay leaves

2-3 sprigs fresh thyme (or 1 teaspoon of dried thyme)

1 32 fl oz (quart) vegetable stock (or beef stock)

1/2 lb small pasta, like ditalini, stars, orzo, etc.

Salt & pepper to taste


Heat a stock pot over medium-high heat. Saute the garlic and onions in a bit of olive oil until translucent.

Prep the vegetables, dicing them into evenly diced cubes.

Add the vegetables and saute with a sprig of fresh thyme for a few minutes until softened and aromatic. Season with salt and pepper.

Pour in the canned tomatoes (including the juices) and toss in one or two additional sprigs of fresh thyme along with the bay leaves.

Add the stock and bring to a boil. Taste and season as needed.

In a small pot, boil salted water and cook the pasta according to package instructions.

When the broth has come to a boil and the vegetables are tender, it is ready to serve.

In each bowl, portion a scoop of pasta, about 1 cup. Ladle the broth and vegetables into the bowl and serve immediately.

YIELDS: 4 servings