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Prep 25min
Total1hr40min
Servings10
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Ingredients
1
tablespoon vegetable oil
2
cloves garlic, finely chopped
1
medium onion, chopped (1/2 cup)
4
cups chicken broth or water
4
cups tomato juice
1
cup dry red wine or water
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
small zucchini, chopped (2 cups)
2
medium carrots, sliced (1 cup)
2
medium stalks celery, chopped (1 cup)
1
can (28 ounces) diced tomatoes, undrained
2
cans (15 to 16 ounces each) kidney, garbanzo or great northern beans, rinsed and drained
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Steps
1
Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
2
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 1 hour.
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Refrigerate minestrone tightly covered no longer than 48 hours. To reheat, cover and heat to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.
Stir in a 10-ounce package of frozen chopped spinach, thawed and squeezed to drain, with the vegetables.
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Nutrition Facts
Serving Size:1 Serving
Calories
175
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
1300mg
Total Carbohydrate
33g
Dietary Fiber
8g
Protein
12g
% Daily Value*:
Iron
22%
22%
Exchanges:
2 Starch; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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