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Olive Garden Minestrone Soup
Author/Submitted by:
Servings: 8
Categories:
Garlic
/
Low-Fat/Low-Cal
/
Pasta
/
Soups
/
Vegetables
Ingredients: 3
tablespoons
olive oil 1
cup
white onions,
minced
1/2
cup
zucchini 1/2
cup
frozen green beans,
Italian-cut
1/4
cup
celery,
minced
4
teaspoons
garlic,
minced
4
cups
vegetable broth 30
ounces
canned red kidney beans,
drained
30
ounces
canned white beans,
drained
14
ounces
diced tomatoes,
canned
1/2
cup
carrots,
julienned or shredded
2
tablespoons
fresh parsley,
minced
1 1/2
teaspoons
dried oregano 1 1/2
teaspoons
salt 1/2
teaspoon
ground pepper 1/2
teaspoon
dried basil 1/4
teaspoon
dried thyme 3
cups
hot water 4
cups
fresh spinach,
small leaves
1/2
cup
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. Makes about eight 1 1/2 cup servings.
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