Easy Minestrone Soup

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Easy Minestrone Soup

The best part about this minestrone soup is the super-easy soup base. It is tasty, quick and can be used for many different kinds of soup. I made this recipe using leftovers from my Crock Pot Northern Bean recipe. It's a great way to transform leftovers into a whole new dish. Next, I would transform this minestrone into Tuscan Ribolitta.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Cooking Temp: medium
  • Servings: 4-6

Ingredients

  • 1 32 oz bottle(s) tomato juice
  • 1 /2 can(s) Condensed French onion soup can (10 oz)
  • 6 oz 1/2 bag of fresh baby spinach
  • 1/2 cup(s) celery, chopped
  • 1 small zucchini, chopped
  • 1 small clove(s) garlic, minced
  • 1/2 cup(s) seashell pasta
  • 1 cup(s) northern white beans, cooked (canned or home prepared)

Tips and Suggestions

This is a great recipe to use with leftover Crock Pot Northern White Beans.

Instructions

1. In a large soup pot, combine tomato juice and French onion soup and bring to a slight boil.
2. Add celery, spinach and garlic. Cook until celery begins to soften.
3. Add zucchini, seashell pasta and beans. Cook until pasta and zucchini are tender.

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