Wednesday, February 23, 2011

Copycat Olive Garden Minestrone Soup

Copycat Olive Garden Minestrone Soup
By Todd Wilbur, Recipe #77585

Serves 8
3 T. olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian 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 oz.) cans red kidney beans, drainged ( I don't use this)
2 (15 oz.) cans samll white beans or great northern beans, drained (I only use one can)
1 (14 oz.) 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

Heat 3 T. olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 min. or until onions begin to turn translucent. Add the rest of the ingredients except the spinach and pasta, bring to a boil, then reduce heat and simmer for 20 minutes. Add the spinach and pasta and continue to simmer for 20 minutes longer.

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