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Minestrone Soup

2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 cloves garlic, minced
1 19-ounce can kidney beans, rinsed and drained
1 14½- ounce can crushed tomatoes
1 tablespoon tomato paste
1 quart chicken broth
½ cup medium pasta shells, cooked according to package
2 tablespoons chopped parsley


Heat olive oil in heavy pot over medium heat. Add onion, celery, carrot, garlic, and parsley. Sauté 3 to 5 minutes. Add beans, tomatoes, tomato paste, and stock. Bring to boil, cover, and reduce heat to simmer. Let cook 30 minutes. Add pasta during last 5 minutes. Correct seasoning and stir in parsley before serving.
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