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2 stalk celery
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2 Tbsp. Fresh minced Italian parsley
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1 can (12 ounce.) V8 juice
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1 can Crushed tomatoes
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6 c. Chicken stock
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3 c. Beef stock
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1 c. Dry white wine
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3 x Carrots, 1/4 inch slice
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2 med Idaho potatoes, 1/2 inch dice
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1 x Minced leek (white plus 1 inch green)
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5 x Minced plum tomatoes
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2 c. Finely sliced cabbage
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1 x Green squash, 1/4 inch slice
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1 x Yellow squash, 1/4 inch slice
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2 c. Italian green beans*
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1 c. Corn*
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1 c. Small red beans*
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1 c. Small white beans*
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1 c. Garbanzos*
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1 x Coarsely minced green pepper
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2 x Coarsely minced onions
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5 x Cloves garlic, finely chopped
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2 Tbsp. Lightly salted butter Salt and fresh grnd pepper to taste
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1 tsp Dry oregano
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1 tsp Dry basil Crushed red pepper to taste (optional)
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1 quart Cooked pasta (small shells or possibly elbows) Grated Parmesan or possibly Romano cheese
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