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Hearty Minestrone Soup

Minestrone - A soup for all the seasons! Double this recipe and freeze half to have a healthy, ready-made meal. Invite guests over and ladle up a serving of comfort.

2 Tbsp Pacifica Culinaria Toasted Onion Avocado Oil, divided

3/4 cup onion, chopped

1/2 cup celery, chopped

1/2 cup zucchini, chopped

3/4 cup carrots, chopped

1can kidney beans, drained

1 can diced tomates

2 quarts chicken broth

2 tablespoons tomato paste

2 cloves garlic, minced

1 Tbsp basil

1 Tbsp oregano

1 tsp salt

1/2 lb ground turkey

1/2 cup small elbow noodles

Grated Parmesan cheese

1. Heat 1 Tbsp of Avocado Oil in a heavy pot over medium heat. Add in carrots, celery, onions, zucchini and saute for a few minutes.

2. Mix in beans, tomatoes, tomato paste, stock, garlic, oregano, basil and salt. Bring soup to a boil and then cover and simmer for 1 hour (or until vegetable are tender).

3. In a separate pan, heat 1 Tbsp of Avocado Oil over medium heat. Cook ground turkey until cooked through. Drain and add meat to soup.

3. Add pasta and simmer an additional 30 minutes. Grate fresh parmesan and serve with crusty bread.


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