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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Olive Garden Minestrone Recipe

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This recipe for Olive Garden Minestrone is from Our Family Favorites Recipes 2nd Edition, 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:  
2 tbsp. olive oil
1 cup white onion diced
1/2 cup celery diced
1/2 cup carrots peeled, diced
1 zucchini diced
2 tsp. minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tbsp. Italian seasoning
2 tbsp. tomato paste
15 ounces canned small white beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
1 cup frozen green beans You can use fresh
1/2 cup small shell-shaped pasta
parsley for garnish
Directions:
Directions:
Heat olive oil in a large stockpot over medium heat. When the oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften. Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer. Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender. Season with salt and pepper. If desired, garnish with parsley and freshly grated parmesan cheese.

 

 

 

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