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Minestrone with Lemon Garlic Orzo |
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| Course |
Main Course |
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Time |
1 1/2 hours |
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Serves |
8 |
| Email (optional) |
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Ingredients : |
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2 Tablespoon Olive Oil
1 Onion, diced
2 Carrots, diced
2 Potatoes, diced
1/2 lb green Beans, cut into 1 inch pieces
6 cup Water
1/2 head of Cabbage, shredded
16 oz Tomatoes, canned
1/2 bag Spinach Leaves, coarsely shredded
2 Zucchini, diced
6 Beef bouillon cubes
16 oz red Kidney Beans, canned, rinsed and drained
2 cup TSTE Lemon Garlic Orzo, cooked
1/2 cup Parmesan Cheese, finely grated |
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| How to Prepare : |
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| In large sauce-pot, cook onion, carrots, potatoes and green beans until just browned (about 20 minutes). Add water, cabbage, tomatoes with their liquid, spinach, zucchini, and bouillon. Bring to the boil, stirring to break up tomatoes. Simmer, covered, over low heat for about 40 minutes until vegetables are tender. 1 Heat water for orzo. As orzo cooks, stir beans into the soup and heat for 15 minutes. To serve, ladle soup into the bowls, stirring orzo into each bowl. Top with cheese. |
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