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Minestrone

Meaning 'big soup' in Italian, there as many ways to make minestrone as there are Italians to make it. Create your own delicious variation with your favorite veggies and beans.

Ingredients
1 teaspoon extra-virgin olive oil
2 cloves fresh garlic, finely minced
1/2 yellow onion, diced
Sea salt
Cracked black pepper
1/2 small leek, diced, rinsed very well
1 stalk celery, diced
1 small turnip, diced
1 medium carrot, diced
1 small potato, diced
1 cup canned diced tomatoes
1/2 cup cooked or canned cannellini beans
1/2 cup cooked or canned chickpeas
1/2 cup cooked or canned red kidney beans
5 cups spring or filtered water
1 bay leaf
1 cup cooked small pasta, like acini di pepe or elbows
2 sprigs basil, leaves removed and shredded

Directions 
Place oil, garlic and onion in a medium pot over medium heat. When the onion begins to sizzle, add a pinch of salt and a generous pinch of cracked black pepper and sauté until translucent, about 3 minutes. Stir in leek and a pinch of salt and saute for 1 minute. Stir in celery and a pinch of salt and saute for 1 minute. Stir in turnip and a pinch of salt and saute for 1 minute. Stir in carrot and a pinch of salt and saute for 1 minute. Stir in potato and a pinch of salt and saute for 1 minute. Stir in tomatoes, beans, water and bay leaf and bring to a boil. Cover and reduce heat to low. Cook until vegetables are quite tender, 30 to 35 minutes. Season with 1/2 teaspoons salt and simmer for 5 minutes more. Remove and discard bay leaf. Stir in cooked pasta. Serve garnished with basil.


Makes 5-6 servings 

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