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Printed Book:
20
Pesto Minestrone Soup
In a large pan over medium-high heat, sauté the diced vegetables, garlic, herbs, sea salt, and pepper in olive oil for 5 minutes.
Add broth, tomatoes and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and let simmer for 20 minutes. Remove bay leaves. Add the pasta and pesto sauce. Let simmer for approximately 6 minutes, until the pasta is done.
Serve immediately.
Ingredients:
1)
olive oil: 3 tablespoon
2)
carrot, diced: 1
3)
celery stalks, diced: 2
4)
zucchini, diced: 1
5)
purple yam, diced: 1
6)
sweet potato, diced: 1
7)
garlic cloves, minced : 2
8)
oregano: 1 teaspoon
9)
thyme: 1 teaspoon
10)
basil: 1 teaspoon
11)
sea salt: 1 teaspoon
12)
black pepper: 1 teaspoon
13)
low-sodium chicken broth: 6 cup
14)
low-sodium steamed tomatoes : 28 oz
15)
bay leaves: 2
16)
white rice pasta: 0.5 cup
17)
pesto sauce: 4 tablespoon
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