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Minestrone Soup

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Servings: 4 Prep: 30 min Cook: 35 min Dairy Free Gluten Free Budget Entree Soup Freezable Homestyle Kids Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Extra Virgin Olive Oil, Italian Seasoning, Cooked Kidney Beans

Ingredients

1 onion

4 carrots

3 stalks celery ⚠

½ pound ground beef

2 tablespoons extra virgin olive oil ⚠

1 tablespoon minced garlic

1 ½ teaspoons sea salt, to taste

½ teaspoon ground black pepper, to taste

2 tablespoons tomato paste

1 tablespoon Italian seasoning ⚠

3 cups beef broth

3 cups water

12 ounces frozen green beans

14 ½ ounces cooked kidney beans ⚠

4 ½ ounces spinach

Instructions

1. Peel and dice onion. Peel and chop carrots and celery.

2. Brown ground beef in a large pot over medium-high heat. Remove beef and set aside. Drain pot of any excess fat.

3. Add olive oil to the pot and turn heat down to medium.

4. Add garlic, onion, carrots, and celery. Sprinkle with salt and pepper and sauté for 5-7 minutes, until veggies begin to soften.

5. Add ground beef back to the pot. Stir in tomato paste and Italian seasoning and cook for a few minutes to bring out the tomato flavors.

6. Pour in beef broth and water, bring to a boil, then reduce heat and simmer for 10-15 minutes.

7. Stir in green beans. Cover and let cook for another 15-20 minutes, until beans are cooked through.

8. Stir in kidney beans and spinach and cook for another 5 minutes, until spinach is wilted.

9. Remove from heat and serve.