Minestrone Soup (Olive Garden)

By sassy47

Ingredients

• 2 Tbsp olive oil
• 1 small onion, chopped
• 1/4 cup zucchini, chopped
• 1/2 cup frozen cut green beans
• 1/4 cup celery, minced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (15 oz) can red kidney beans, drained
• 1 (15 oz) can small white beans, drained
• 1/2 (14 oz) can diced tomatoes
• 1/2 cup carrots, julienned
• 2 Tbsp fresh parsley, minced
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried basil
• 1/4 tsp. dried thyme
• 1 1/2 cups hot water
• 3 cups fresh baby spinach
• 1/3 cup small pasta shells

Preparation

Step 1

Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.
Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve.
Serving Size: 1¼ cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g