• Copycat Olive Garden Minestrone Soup

    Thanks to Sara from our Facebook community for sharing this recipe from Food.com!
    Copycat Olive Garden Minestrone Soup
    Ingredients:
    • 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
    Directions: 
    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.
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