Copycat Olive Garden Minestrone Soup

Copycat Olive Garden Minestrone Soup

 

1 cup minced white onion (about 1 small onion)

1/2 cup chopped zucchini

1/2 cup frozen cut Italian cut green beans

1/4 cup minced celery (about 1/2 stalk)

4 teaspoons minced garlic (about 4 cloves)

4 cupsvegetable broth (Swanson is good *note ( Do not use chicken broth!*)

2 (15 ounce) cans red kidney beans, drained

2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained

1 (14 ounce) can diced tomatoes

1/2 cupcarrot (julienned or shredded)

2 tablespoons minced fresh parsley

1 1/2 teaspoonsdried oregano

1 1/2 teaspoonssalt

1/2 teaspoonground black pepper

1/2 teaspoondried basil

1/4 teaspoondried thyme

3 cupshot water

4 cups fresh baby spinach                    

1/2 cupsmall shell pasta

 3 tablespoon olive oil

Directions:

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.
6. Makes about eight 1 1/2 cup servings.

 

Thanks Food.Com/Todd Wilbur