Italian Garden Soup With Cream

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat Dutch oven over medium-high heat until hot. Add oil and onion. Cook and stir 4 minutes or until translucent. Add mushrooms, pepper, zucchini and garlic. Cook and stir 3 minutes.
  • Add broth, spaghetti sauce and red pepper flakes. Increase heat to high. Bring to a boil. Reduce heat. Cover. Simmer 30 minutes.
  • Add beans, basil and salt. Stir in half-and-half until desired creaminess is reached. Cover. Reduce heat to medium-low. Cook 5 minutes or until heated through.
  • Before serving sprinkle with cheese, if desired.
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