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Autumn Minestrone Soup
http://www.marthastewart.com/343553/autumn-minestrone-soup
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Ingredients
categorized
original
1 tablespoon olive oil
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, sliced crosswise into 1/2-inch pieces
1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
2 cloves garlic, finely chopped
1 can (35 ounces) whole tomatoes, lightly crushed
8 cups homemade or store-bought low-sodium chicken stock
1 can (15 ounces) cannellini beans, drained and rinsed
Coarse salt and freshly ground pepper
2 teaspoons red-wine vinegar
1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
2 cups cooked tubetti pasta, for serving
Freshly grated Parmesan cheese, for garnish
Ingredients
categorized
original
Produce
Cannellini beans
(
1
can
)
Celery
(
2
stalks
)
Garlic
(
2
cloves
)
Onion, medium
(
1
)
Swiss chard, leaves
(
1 1/2
bunches
)
Tomatoes, whole
(
1
can
)
Yukon gold potatoes, medium
(
2
)
Canned Goods
Chicken stock, homemade or store-bought low-sodium
(
8
cups
)
Condiments
Red-wine vinegar
(
2
teaspoons
)
Cooking & Baking
Bulb fennel
(
1/2
)
Olive oil
(
1
tablespoon
)
Salt and freshly ground pepper, Coarse
(
1
)
Pasta & Grains
Tubetti pasta, cooked
(
2
cups
)
Dairy
Parmesan cheese
(
1
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,565 recipes
Social Stats
34.6
Rating
1-100
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Tweets
14
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Views
599
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Recipe Stats
Published July 29, 2011 (1 year ago).
2 people saved this recipe.
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