Saturday, November 14, 2009
This is a delicious and healthy soup, and is actually called "Olive Garden Minestrone Soup" because it tastes so much like the restaurant's version. I was very happy with the flavor of this soup, and will make it again and again. It's so much better than canned minestrone, and is easy to make. It makes a good amount as well, which I like because I can freeze it in batches.
Olive Garden Minestrone Soup
I N G R E D I E N T S :
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans (I forgot to include these but was very happy without them)
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) 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 (I forgot to add this and it was still good but I will add it next time for nutrition)
1/2 cup small shell pasta (I used whole wheat)
D I R E C T I O N S :
Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.