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Soup, The Olive Garden's Minestrone Recipe

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This recipe for Soup, The Olive Garden's Minestrone, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


3 tablespoons olive oil
~1 small white onion, minced
1/2 cup chopped zucchini
1/2 cup frozen Italian green beans
~1/2 stalk minced celery
~ 4 cloves minced garlic
4 cups vegetable stock
2 (15 oz) cans red kidney beans
2 (15 oz) cans white beans
1 (14 oz) can diced tomatoes
1/2 cup julienned or shredded carrot
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 seashell pasta

Drain all 4 cans of beans.
Heat two tablespoons olive oil over medium heat in a large saucepan or stock pot. Saute the onion, zucchini, green beans, and celery in the oil for 4 minutes.
Add the garlic; saute for 1 more minute; at this point, the onions should begin to turn translucent.
Add the stock to the pot, plus the drained beans, the undrained tomatoes, the carrot, the spices, and the hot water.
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Add the pasta, then the spinach; simmer for an additional 25 minutes. The spinach will cook down tremendously.




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