Copycat Olive Garden Minestrone Soup
By jeknudson
Rate this recipe
4.5/5
(10 Votes)
Ingredients
- 3 tablespoons olive oil
- 1 cup minced white onion
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut italian green beans
- 1/4 cup minced celery
- 4 teaspoons minced garlic
- 4 cups vegetable broth
- 2 (15 ounce) cans red kidney beans, drained
- 2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern beans, drained
- 1 (14 ounce) can diced tomatoes
- 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 time 45mins
Cooking time 45mins
Preparation
Step 1
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
You'll also love
- Tomato Compote 4.2/5 (13 Votes)
- Peach Chutney 4.3/5 (12 Votes)
- Roasted Brussels’ Sprouts with... 4.1/5 (36 Votes)
- Olive Garden Ravioli Di Portobello... 4/5 (185 Votes)
Review this recipe