Olive Garden Inspired Minestrone Soup Recipe

Name: Olive Garden Inspired Minestrone Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 Tbsp olive oil; 1 small onion, chopped; ¼ cup zucchini, chopped; ½ cup frozen cut green beans; ¼ cup celery, minced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 (15 oz) can red kidney beans, drained; 1 (15 oz) can small white beans, drained; ½ (14 oz) can diced tomatoes; ½ cup carrots, julienned; 2 Tbsp fresh parsley, minced; 1 tsp. dried oregano; 1 tsp. salt; ½ tsp. black pepper; ½ tsp. dried basil; ¼ tsp. dried thyme; 1½ cups hot water; 3 cups fresh baby spinach; 1/3 cup small pasta shells

Ingredients

2 Tbsp olive oil
1 small onion, chopped
¼ cup zucchini, chopped
½ cup frozen cut green beans
¼ cup celery, minced
2 cloves garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
½ (14 oz) can diced tomatoes
½ cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
½ tsp. dried basil
¼ tsp. dried thyme
1½ cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 8 servings

Instructions

Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.
Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

Dinner Lunch Soups