Copycat Olive Garden Minestrone Soup by Todd Wilbur

By Edoo

Ingredients

• 3 3 3 tablespoons olive oil
• 1 1 1 cup minced white onion (about 1 small onion)
• 1 1⁄2 1⁄2 cup chopped zucchini
• 1 1⁄2 1⁄2 cup frozen cut Italian cut green beans
• 1 1⁄4 1/2 cup minced celery (about 1/2 stalk)
• 4 4 4 teaspoons minced garlic (about 4 cloves)
• 4 4 4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
• 2 2 ounce) cans 2 (15 ounce) cans red kidney beans, drained
• 2 2 2 cans 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
• 1 1 ounce) can 1 (14 ounce) can diced tomatoes
• 1 1⁄2 1⁄2 cup carrot (julienned or shredded)
• 2 2 2 tablespoons minced fresh parsley
• 1 1 1⁄2 1⁄2 teaspoons dried oregano
• 1 1 1⁄2 1⁄2 teaspoons salt
• 1 1⁄2 1⁄2 teaspoon ground black pepper
• 1 1⁄2 1⁄2 teaspoon dried basil
• 1 1⁄4 1⁄4 teaspoon dried thyme
• 3 3 3 cups hot water
• 4 4 4 cups fresh Baby Spinach
• 1 1⁄2 1⁄2 cup small shell pasta

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

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.

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Directions

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.

Submit a Correction