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Olive Garden Minestrone Soup

Photo: kenaearhart

Yield

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

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

Ingredients

  • 1 See Below

How to Make It

  1. 2 tablespoons olive oil

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

  3. 1/4 cup chopped zucchini

  4. 1/4 cup frozen cut italian green beans

  5. 1/4 cup minced celery (about 1/2 stalk)

  6. 2 teaspoons minced garlic (about 2 cloves)

  7. 4 cups vegetable broth (Swanson is good *note: Do not use

  8. chicken broth!*)

  9. 1 (15 ounce)can red kidney beans , drained

  10. 1 (15 ounce)can small white beans or great northern beans , drained

  11. 1 /2 (14 ounce) can diced tomatoes

  12. 1/2 cup carrots , julienned or shredded

  13. 2 tablespoons minced fresh parsley

  14. 1 teaspoons dried oregano

  15. 1 teaspoons salt

  16. 1/2 teaspoon ground black pepper

  17. 1/2 teaspoon dried basil

  18. 1/4 teaspoon dried thyme

  19. 1 1/2 cups hot water

  20. 3 cups fresh baby spinach

  21. 1/3 cup small shell pasta

  22. Directions

  23. Heat two tablespoons of olive oil over medium heat in a large soup pot.

  24. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

  25. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

  26. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

  27. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

  28. Recipe submitted by SparkPeople user SLM