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Winter Minestrone Soup

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Level: Easy

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Description

Hearty winter vegetable and cannellini bean soup.

Ingredients

  • 4 slices Bacon, Diced
  • 1 whole Yellow Onion, Chopped
  • 2 whole Carrots, Peeled And Chopped
  • 2 whole Celery Stalks, Chopped
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 4 cloves Garlic, Minced
  • 1 Tablespoon Chopped Oregano Leaves
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 2 Tablespoons Tomato Paste
  • 1 can (14 1/2 Oz. Size) Diced Tomatoes
  • 4 cups Low Sodium Chicken Broth
  • 1 whole 2-inch Parmesan Cheese Rind
  • 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed

Preparation

Place a large saucepan over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Add the onion, carrots, and celery and season with salt and pepper. Cook for 4 to 5 minutes, until the vegetables are tender.

Add the garlic, oregano, and red pepper flakes and cook for about 1 minute, until fragrant. Add the tomato paste and cook for about 2 minutes, until well combined. Add the diced tomatoes, chicken broth, and Parmesan rind and bring the mixture to a boil. Reduce the heat and simmer for 1 hour.

Stir in the beans and cook for another 5 minutes, until warmed through. Season with salt and pepper, to taste.

Ladle the soup into bowls and serve.

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