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Soup and Veggie Salad Recipes

Medieval Minestrone
Serves 6 to 8

3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, peeled and left whole
2 stalks celery, chopped
28 oz. Can whole peeled tomatoes with their liquid
6 cups water or vegetable broth, or combination
2 bay leaves
2 tsp. basil
1 tsp. oregano
2-1/2 cups frozen vegetable medley (e.g., corn, green beans, carrots, lima beans)
1 cup cooked or canned chickpeas or white beans, or any favorites, drained and rinsed
1/2 potato, finely diced
1/3 cup uncooked pasta shells or elbow macaroni
1 tsp. salt
Dash of apple cider vinegar

Heat oil in large pot. Add onion, garlic, and celery, and sauté for 2-3 minutes. Add tomatoes and crush with large spoon or potato masher. Add water or broth and spices and bring to boil. Reduce heat, cover and simmer 30 minutes. Smash garlic cloves with spoon, stir into soup. Add frozen veggies, beans, potatoes, and pasta. Cook for 20-30 minutes more until tender. Add salt and vinegar. Simmer a few minutes more. Serve with crusty bread.

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