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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Olive Garden's Minestrone Soup Recipe

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This recipe for Olive Garden's Minestrone Soup is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. olive oil
1 small minced white onion
½ c. chopped zucchini
½ c. Italian green beans
½ 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 c. (14 oz.) diced tomatoes
½ c. shredded carrot
2 tbsp. minced parsley
1½ tsp. dried oregano
1½ tsp. salt
½ tsp. ground black pepper
½ tsp. dried basil
¼ tsp. dried thyme
3 c. hot water
4 c. fresh baby spinach
½ c. 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 translucent. 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.

Serving: 2 cups

 

 

 

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