WEBAdd all remaining ingredients to the pot except spinach (add kale if using). Bring to a boil over medium-high heat. Reduce to a simmer and let cook 15 minutes or until vegetables …
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WEBRefrigerated Soup – Will hold in the refrigerator for 4 days. Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted soup for 5-10 minutes …
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WEBPuree beans with 1 cup of the broth in a blender. Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and …
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WEBSimmer over low heat, covered, for about 20 minutes or until the beef is tender. Add the remaining veggies and your favorite Italian seasoning blend, and simmer for an …
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WEBInstructions. In a pot, saute the onion and celery in the olive oil for a few minutes. Add the garlic and tomato paste, stir for another minute or so before adding the stock and …
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WEBSimmer with cheese rind. Add chicken broth or vegetable broth, 1 teaspoon salt, zucchini, tomatoes and parmesan rind. Bring to boil, then reduce heat to a simmer. Let cook …
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WEBWarm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a …
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WEBBring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes. Stir in the dried pasta shells and zucchini and cook for another 10 minutes, or until pasta is …
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WEBAdd the garlic and herbs for 1 further minute. Add the tomato puree, canned tomatoes, stock, salt and pepper. Simmer for 10 minutes. Remove ¾ cup of minestrone soup and …
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WEBAdd chicken stock and bring to a boil; reduce heat and cover pot. Simmer for approximately 10 to 15 minutes, or until vegetables are tender. Add tomatoes and season with salt and …
WEBInstant Pot Directions: Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and …
WEBReduce heat and simmer gently, covered, until the vegetables are tender, about 40 minutes. Remove the chicken from the carcass of the rotisserie chicken and add to the …
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WEBAdd the garlic, oregano, and thyme, and stir to combine. Cook until the garlic is fragrant, about 1 minute. Add the vegetable broth, diced tomatoes, and water, and stir to …
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WEBAdd the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans. Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes. ** Stir in …
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WEBIn a 10 inch skillet combine onions, carrots, celery, butter, parsley, and garlic. and cook until veggies are crispy tender. Add veggies to beef mixture, along with all the remaining …
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WEBAdd oil, onion, celery, carrots to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Add the minced garlic and sauté until it is golden in …
WEBInstructions. In a large pot or Dutch oven, heat oil over medium heat. Add the onion, carrots, and celery and saute until vegetables are softened, about 3-4 minutes. Add the …
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