Minestrone Soup

5 May

This is the copy cat recipe for Olive Garden’s minestrone soup.  Very good, healthy, and freezes well!  The vegetable ingredients are definitely variable, so I find myself adding more of some things and less of others depending on what we like.

Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 8

•    2tablespoons olive oil
•    1/2 cup minced white onions (about 1 small onion)
•    1/4 cup chopped zucchini
•    1/4 cup frozen cut italian green beans
•    1/4 cup minced celery (about 1/2 stalk)
•    2 teaspoons minced garlic (about 2 cloves)
•    4 cups vegetable broth
•    1 (15 ounce) can red kidney beans , drained
•    1 (15 ounce) can small white beans or great northern beans , drained
•    1 /2 (14 ounce) can diced tomatoes
•    1/2 cup carrots , julienned or shredded
•    2 tablespoons minced fresh parsley
•    1 teaspoons dried oregano
•    1 teaspoons salt
•    1/2 teaspoon ground black pepper
•    1/2 teaspoon dried basil
•    1/4 teaspoon dried thyme
•    1 1/2 cups hot water
•    3 cups fresh baby spinach
•    1/3 cup small shell pasta


  1. Heat two 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.

Makes about eight 1 1/2 cup servings.
Number of Servings: 8

*Taken from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=246310


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