Olive Garden Minestrone Soup
Ingredients:
3 tablespoons olive oil
1 cup white onions,
minced (about 1 small onion)
1/2 cup zucchini
1/2 cup frozen green beans, Italian-cut
1/4
cup celery, minced (about 1/2 stalk)
4 teaspoons garlic, minced (about 4 cloves)
4 cups
vegetable broth
2 (15 oz.) cans red kidney beans, drained
2 (15 oz.) cans white beans, drained
1 (14 oz.) can
diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons fresh parsley, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2
teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh
baby spinach
1/2 cup shell pasta
Directions:
Heat three tablespoons of olive oil over medium heat in a large soup
pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or
until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes
about eight 1 1/2 cup servings.
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