This recipe is a copycat recipe of Olive Garden's delicious Minestrone Soup. Veggies and pasta cooked in a flavorful broth that has been seasoned with garlic, oregano, salt, pepper, basil, and thyme. Once the veggies are tender you add some spinach and pasta. Cook for 20 more minutes and serve. I add grated Parmesan cheese to the soup. I love the extra 'pow' the cheese give to the soup.
This soup taste great the second day. The flavor just blend together. To me, it is better the second day.
Ingredients3 tablespoons olive oil
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 cups vegetable 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) cans 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
Parmesan Cheese for garnish
- 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.