Copycat Olive Garden Minestrone Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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As close as anyone can come. Got this recipe from the internet. The secret is to add a little red wine to the stock, found this to be a great addition. Ingredients:
3 tablespoons olive oil |
1 cup onion, minced white |
1/2 cup zucchini, chopped |
1/2 cup italian green beans, frozen, cut |
1/4 cup minced celery |
4 teaspoons garlic, minced |
32 ounces vegetable broth |
30 ounce red kidney beans, drained |
30 ounce great northern beans, drained |
14 ounce diced tomatoes, drained |
1/2 cup carrot, grated |
2 tablespoons fresh parsley, minced |
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 baby spinach, fresh |
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 and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.
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