Copycat Olive Garden Minestrone Soup

By Bostoncook

Ingredients

• 3 tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian 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 cans red kidney beans (15 ounce) drained
• 2 cans small white beans or great northern beans (15 ounce) drained
• 1 can diced tomatoes (14 ounce)
• 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

Details

Servings 8

Preparation

Step 1

Heat three tablespoons of olive oil over medium heat in a large soup pot.

Sauté 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.

Notes: This was excellent! Left out the zucchini, added more green beans and celery. Used chicken broth (and more of it) and halved the beans (used cannellinis).