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Prep 40min
Total40min
Servings4
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Ingredients
1
tablespoon olive or vegetable oil
1
large onion, coarsely chopped (1 cup)
1
medium green bell pepper, coarsely chopped (1 cup)
2
cans (14.5 oz each) Italian-style stewed tomatoes with basil, garlic and oregano, undrained
2
cans (14 oz each) vegetable broth
1
can (15 to 16 oz) dark red kidney beans, drained, rinsed
1
cup uncooked small pasta shells (4 oz)
1
medium yellow summer squash or zucchini, cut in half lengthwise, cut crosswise into slices (1 1/2 cups)
1/4
cup basil pesto
Shredded Parmesan cheese, if desired
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Steps
1
In 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
2
Stir in tomatoes, broth and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.
3
Stir in pasta and squash. Heat to boiling over medium-high heat. Boil 8 to 10 minutes, stirring occasionally, until pasta is tender. Top individual servings with pesto; swirl in slightly. Garnish with shredded Parmesan cheese if desired.
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Both dark and light red kidney beans are widely available, and either can be used in this recipe--make it easy and use whatever is on hand.
Chicken Minestrone: Add 1 cup cubed cooked chicken or turkey with the pasta in step 3.
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