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Roasted Vegetable Minestrone
http://thepioneerwoman.com/cooking/2010/09/roasted-vegetable-mines...
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Ingredients
categorized
original
2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
8 ounces, weight White Mushrooms, Stems Removed And Quartered
2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Washed And Sliced (not Peeled)
1 whole Medium Onion, Diced
3 stalks Celery, Sliced (leaves Included)
8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-½ cup Medium Or Small Pasta Shells, Uncooked
1 can (14.5) Diced Tomatoes With Juice
Salt And Pepper, to taste
¼ teaspoons Turmeric (optional)
Parmesan Cheese, Shaved
Ingredients
categorized
original
Produce
(14.5) diced tomatoes, With Juice
(
1
can
)
Cannelini beans
(
2
cans
)
Carrots, whole
(
2
)
Celery
(
3
stalks
)
Green beans, heaping Cut Fresh Or Frozen
(
1
cup
)
Mushrooms, White
(
8
ounces
)
Onion, whole Medium
(
1
)
Summer squash, whole
(
2
)
Zucchini, whole
(
2
)
Canned Goods
Chicken broth, Low Sodium
(
8
cups
)
Cooking & Baking
Kosher salt
(
1
)
Olive oil
(
4
Tablespoons
)
Salt and pepper
(
1
)
Turmeric
(
1/4
teaspoons
)
Pasta & Grains
Pasta shells, Medium Or Small
(
1 1/2
cup
)
Dairy
Parmesan cheese
(
1
)
Preparation
Read recipe preparation on
thepioneerwoman.com
The Pioneer Woman
www.thepioneerwoman.com
All 534 recipes
Social Stats
89.2
Rating
1-100
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Tweets
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Shares
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Views
1,054
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Recipe Stats
Published September 28, 2010 (2 years ago).
96 people saved this recipe.
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