Minestrone Soup Recipe

Ingredients
<br>- 4 cups vegetable stock
<br>- 2 (14.5 ounce) cans stewed tomatoes
<br>- 1 large potato, cubed
<br>- 1 onion, chopped
<br>- 2 stalks celery, chopped
<br>- 2 carrots, chopped
<br>- 1 large head cabbage, finely chopped
<br>- 2 tablespoons Italian seasoning
<br>- 1 (15 ounce) can kidney beans
<br>- 3 cups fresh corn kernels
<br>- 1 large zucchini, sliced
<br>- 1 cup uncooked orzo pasta
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: In a large soup pot combine the vegetable stock, the undrained  tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
<br>step 2: Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
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Ingredients
- 4 cups vegetable stock
- 2 (14.5 ounce) cans stewed tomatoes
- 1 large potato, cubed
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 large head cabbage, finely chopped
- 2 tablespoons Italian seasoning
- 1 (15 ounce) can kidney beans
- 3 cups fresh corn kernels
- 1 large zucchini, sliced
- 1 cup uncooked orzo pasta
- salt and pepper to taste

Directions
step 1: In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
step 2: Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

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