Thanks to Sara from our Facebook community for sharing this recipe from Food.com!
Copycat Olive Garden Minestrone Soup
3 Tbsp Olive Oil
1 cup Minced White Onion (About 1 Small Onion)
½ cup Chopped Zucchini
½ cup Frozen Cut Italian Green Bean
¼ cup Minced Celery (About ½ Stalk)
4 tsp Minced Garlic (About 4 Cloves)
4 cups Vegetable Broth
1 (15 ounce) Can Red Kidney Beans, drained*
1 (15 ounce) Can small White Beans Or 2 (15 Ounce) Cans Great Northern Beans, drained*
1 (14 ounce) Can Diced Tomatoes*
½ cup Carrot, julienned or shredded
2 Tbsp Minced Fresh Parsley
1 ½ tsp Dried Oregano
1 ½ tsp Salt
½ tsp Ground Black Pepper
½ tsp Dried Basil
¼ tsp Dried Thyme
3 cups Hot Water
4 cups Fresh Baby Spinach
½ cup Small Shell Pasta
Heat three tablespoons of olive oil over medium heat in a large soup pot.2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.5Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.6Makes about eight 1 ½ cup servings.
*Note: If you have the means and the time, D.I. suggests you use cooked dried beans and fresh tomatoes for best and most healthful results.