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"Those who forget the pasta are condemned to reheat it."--Unknown

Minestrone Soup (Olive Garden) Recipe

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This recipe for Minestrone Soup (Olive Garden) is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
3/4 cup onion diced
1/2 cup celery sliced
1/2 cup carrots peeled, quartered and sliced
1 zucchini quartered and sliced
2 teaspoons minced garlic
salt and pepper to taste
1 14 ounce can diced tomatoes
4 cups vegetable broth
1/4 cup tomato paste
2 teaspoons Italian seasoning
1 15 ounce can small white beans drained and rinsed
1 15 ounce can kidney beans drained and rinsed
1/2 cup frozen cut green beans
1/2 cup small shell pasta
2 cups baby spinach leaves
2 tablespoons chopped parsley
Directions:
Directions:
Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Sprinkle the parsley over the soup and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 prep 25 cook

 

 

 

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