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Printed Book:

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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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