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Go Green: Tomato-Free Tortelloni Minestrone Recipe

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soups nut free vegetarian memorial day dinner lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 tablespoons garlic-flavored oil

leaves from a few sprigs of thyme, or 1 teaspoon dried thyme

3 cups frozen petits pois

2 leeks, halved lengthwise and thinly sliced

1 baking potato, peeled and finely diced

1 stalk celery, finely diced

2 large zucchini, half-peeled and finely diced

8 ounces green beans, trimmed and cut into short lengths

8 cups cold water

2 teaspoons kosher salt, or to taste

2 15-ounce cans cannellini or flageolet beans, drained and rinsed

1 pound fresh spinach-and-ricotta tortelloni

leaves from a small bunch of basil

2 tablespoons grated Parmesan

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