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Olive Garden Minestrone Soup Recipe

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This recipe for Olive Garden Minestrone Soup, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Zurcher
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves minced garlic
4 cups vegetable broth
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
1 can (14 oz) diced tomatoes
1/2 cup shredded carrot
2 tablespoons minced 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

Directions:
Directions:
Measure olive oil into a large stock pot and heat on medium.

Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become see-through.

Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.

Bring to a boil and then reduce to a simmer for 20 minutes.

Add the spinach leaves and the pasta and cook for an additional 20 minutes.

 

 

 

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