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Serves 4


  • 2 teaspoons olive oil
    3/4 cup chopped onion
    3 cups water
    2 cups diced zucchini
    1 cup diced carrot
    1 cup drained canned cannellini beans
    3/4 cup diced celery
    1/2 teaspoon dried basil
    1/4 teaspoon salt
    1/4 teaspoon dried oregano
    1/8 teaspoon coarsely ground pepper
    1-14 ounce can diced tomatoes undrained
    1 garlic clove, minced
    1/4 cup uncooked macaroni
    4 teaspoons grated Parmesan cheese


  • Heat oil in a large saucepan over medium-high heat. Add onions; sauté until lightly browned.
    Add water and next 10 ingredients. Cover, reduce heat and cook 25 minutes.
    Add pasta; cover and cook an additional 10 minutes. Ladle into bowls, and sprinkle with cheese.
Vegetarian minestrone

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