Olive Garden Minestrone Soup Recipe
3 tablespoons olive oil
4 cloves minced garlic
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup Italian cut green beans
1/2 stalk minced celery
4 cups vegetable broth
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
1 1/2 cup finely diced tomatoes
1/2 cup shredded carrot
2 tablespoons minced parsley
1 1/2 teaspoons 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
In a large stock pot, heat olive oil over medium heat.
Add onion, garlic, zucchini, green beans, and celery into the pot. Saute for 3-5 minutes or until the onions become clear.
Add the vegetable broth, beans, fresh tomatoes, carrots, spices and hot water to the pot.
Bring to a boil and then reduce heat to simmer. Allow soup to simmer for 20 minutes.
Add pasta and the spinach leaves. Let cook for an additional 20 minutes.