Olive Garden Minestrone Soup

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Olive Garden Minestrone SoupRecipe

Photo: kenaearhart

Nutrition Info Calories: 190.1 Fat: 4.0g Carbohydrates: 30.4g Protein: 8.9g

8 servings (Serving size: 1 1/2 cups)

Ingredients

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Preparation

2 tablespoons olive oil

1/2 cup minced white onions (about 1 small onion)

1/4 cup chopped zucchini

1/4 cup frozen cut italian green beans

1/4 cup minced celery (about 1/2 stalk)

2 teaspoons minced garlic (about 2 cloves)

4 cups vegetable broth (Swanson is good *note: Do not use

chicken broth!*)

1 (15 ounce)can red kidney beans , drained

1 (15 ounce)can small white beans or great northern beans , drained

1 /2 (14 ounce) can diced tomatoes

1/2 cup carrots , julienned or shredded

2 tablespoons minced fresh parsley

1 teaspoons dried oregano

1 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 1/2 cups hot water

3 cups fresh baby spinach

1/3 cup small shell pasta

Directions

Heat two 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.

Recipe submitted by SparkPeople user SLM624.

Created date

September 2015