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Minestrone Soup
Ave. Rating is 1 (1 ratings) Add Your Comments and Ratings

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Parve soup that is really tasty! When you double this recipe you can freeze the extras. This soup freezes well!

Serves: 6-8

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American Parve Soup

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3/4 cup chopped onion
4 tablespoons of margarine
1/4 cup chopped celery
1/3 Cup Chopped carrots
1 20 ounce can of Cannellini Kidney Beans (rinsed and drained)
1 cup sliced zucchini
1/2 cup shredded cabbage (green)
1/2 cup canned Italian crushed tomatoes
1 tablespoon tomato paste
1 1/2 cup cubed baking potato
1 quart of vegetable stock
2 tsp of chopped parsley
1 tsp salt
1/4 fresh cracked pepper
2 cloves garlic
1/2 tsp fresh basil
1/3 pasta


  1. Melt Margarine in large sauce pan and onion,garlic, celery & carrots
  2. Large Stock pot add , zucchini, cabbage canned Italian tomatoes, tomato paste and baking potato, vegetable stock, parsley, salt pepper, basil, keep on bring to a boil.low heat for one hour.
  3. Turn off burner and puree mix
  4. Add beans & and pasta and on medium for 30 minutes.

Reader Comments

Kenneth says...
Rating is 1

Amazing blog! Do you have any helpful hints for asirnipg writers? I'm planning to start my own website soon but I'm a little lost on everything. Would you propose starting with a free platform like WordPress or go for a paid option? The feature on Kosher food is excellent. There are so many choices out there that I'm completely confused .. Any suggestions? Thanks!
Dec 2, 2015 (report abuse)



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