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Spring Minestrone
IN THE KITCHEN WITH APRIL/MAY 2020
home :: des moines cooks :: In the Kitchen With APRIL/MAY 2020

Spring Minestrone

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 carrots, chopped fine in food processor
3 celery stalks, chopped into small pieces
6–8 ounces chopped mushrooms
1–2 tablespoons minced garlic
32 ounces chicken stock
32 ounces water
1 cup chopped asparagus tops
1 16-ounce can white beans, drained
1 cup chopped fresh spinach
1 tablespoon pesto
Salt, black pepper, Italian seasoning, and chicken base seasoning
Directions:

Heat oil in a pan over medium-high. Add onion, carrots, celery, mushrooms, and minced garlic to the pan. Cook and stir in hot oil until tender for about 5 minutes.

Pour chicken stock and water into a soup pot. Add hot vegetables to the stock. Bring to a slow boil.

Add asparagus tops, beans, spinach, and pesto. Add salt, pepper, and seasonings to taste. Simmer 10 to 20 minutes. Serve with garlic bread. Makes about 6 servings. Recipe courtesy of Teresa Brittain.

*See more recipes in our soups collection

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