• 193_Copycat Olive Garden Minestrone Soup


    3 tablespoons olive oil

    1 cup minced white onion (about 1 small onion)

    1/2 cup chopped zucchini

    1/2 cup frozen cut Italian cut green beans

    1/4 cup minced celery (about 1/2 stalk)

    4 teaspoons minced garlic (about 4 cloves)

    4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)

    2 (15 ounce) cans red kidney beans, drained

    2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained

    1 (14 ounce) can diced tomatoes

    1/2 cup carrot (julienned or shredded)

    2 tablespoons minced fresh parsley

    1 1/2 teaspoons dried oregano

    1 1/2 teaspoons salt

    1/2 teaspoon ground black pepper

    1/2 teaspoon dried basil

    1/4 teaspoon dried thyme

    3 cups hot water

    4 cups fresh Baby Spinach

    1/2 cup small shell pasta


    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.