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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Olive Garden Minestrone Soup Recipe

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This recipe for Olive Garden Minestrone Soup is from Mark & Olivia'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 tbsp olive oil
1 small minced white onion
1/2 c chopped zucchini
1/2 c Italian green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c 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 c shredded carrot
2 tbsp minced parsley
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
3 c hot water
4 c fresh baby spinach
1/2 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 sauté 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.

 

 

 

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