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Who doesn't love soup in the fall and winter...

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2 tbsp. olive oil
1 med. onion, chopped
3 ribs celery, sliced
2 cloves garlic, minced
28 oz. can whole tomatoes
2 carrots, chopped
3 zucchini, sliced
2 tbsp. chopped fresh parsley
2 c. chicken broth
4 c. tomato juice
1 can kidney beans
2 c. cooked pasta
1 bay leaf
1 tbsp. basil
1 tsp. oregano
1/2 tsp. thyme

Heat the oil in a large pot. Add onions and celery. Cover and cook on low heat for 15-20 minutes. Stir occasionally. Add garlic and cook for 5 minutes more. Add the rest of the vegetables and saute until soft. Crush the tomatoes with your hands as you add them. Add the remaining ingredients and simmer, uncovered, for 45 minutes.


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