Connie's Minestrone Soup
|2 tbspolive oil|
|2 medonions; chopped|
|3 clovesGarlic; chopped|
|6 stalksCelery; chopped|
|6 carrots; (up to 9), chopped|
|1 cantomato; or V8 juice + 1 can water (large tomato jui|
|5 cansbeans; drained (your choice) I use black, pinto, Northern, kidney, whatever you prefer, and add as many as|
|2 potatoes; (up to 5), chopped|
|1 tbspchili powder; (up to 2)|
|Salt & pepper; to taste|
Connie's Minestrone Soup Preparation
Sauté onions, garlic, celery and carrots until soft and golden.
Pour in tomato juice and water.
Add potatoes & pasta.
Add spices and let simmer to blend flavors.
If you prefer a soup with meat, brown 1 – 1½ lbs. ground beef (remove from pan and add back in), before sautéing vegetables.
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Connie's Minestrone Soup Reviews
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