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Jiffy Minestrone |
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Serves: 8 Print this Recipe5 cups chicken broth, fat removed 1-1/2 cups tomato juice 1 large carrot, finely chopped 1 small zucchini, 1/4-inch slices 1/2 cup celery, finely chopped 1 medium onion, finely chopped 1-1/2 cups cabbage, chopped 1/3 cup alphabet pasta or pasta up to 1/8" thick 2 cloves garlic, minced 1/2 teaspoon salt 1 pinch black pepper 1 small bay leaf 1 tablespoon parsley, chopped Pour broth and tomato juice into cooker. Bring to a boil over high heat. Add remaining ingredients except parsley. Stir well. Lock lid and bring cooker to full pressure over high heat. Remove from heat at once. Naturally release pressure. Open cooker. Serve soup hot garnished with chopped parsley. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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