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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Copycat Olive Garden Minestrone Soup Recipe

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This recipe for Copycat Olive Garden Minestrone Soup is from Nickii's Family 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 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 ( Do not use chicken broth)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans great northern beans, drained
1 (14 ounce) can 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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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