Olive Garden Minestrone Soup

Minestrone Soup

Serves 8 (Sometimes I double the recipe because it freezes well)

1. 3 tablespoons olive oil
2. 1 cup minced white onion (about 1 small onion)
3. 1/2 cup chopped zucchini
4. 1/2 cup frozen cut italian green beans
5. 1/4 cup minced celery (about 1/2 stalk)
6. 4 teaspoons minced garlic (about 4 cloves)
7. 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
8. 2 (15 ounce) cans red kidney beans, drained
9. 2 (15 ounce) cans small white beans or great northern beans, drained
10. 1 (14 ounce) can diced tomatoes
11. 1/2 cup carrot, julienned or shredded
12. 2 tablespoons minced fresh parsley
13. 1 1/2 teaspoons dried oregano
14. 1 1/2 teaspoons salt
15. 1/2 teaspoon ground black pepper
16. 1/2 teaspoon dried basil
17. 1/4 teaspoon dried thyme
18. 3 cups hot water
19. 4 cups fresh baby spinach
20. 1/2 cup small shell pasta

Directions

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Image Courtesy of: Day by Day Nutrion