Minestrone Soup ala Olive Garden

By Marie1127

It's finally here! What everyone's been waiting for! Just in time for winter, this soup is sure to warm your soul with it's savory flavor and wonderful aroma. I've asked many an Olive Garden waiter for this recipe, but none gave it to me in detail. One waiter told me the secret ingredient was to add a little red wine to the stock, but I'll leave that up to you to try.

Ingredients

• 3 tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1-2 chopped zucchini
• 1 chopped yellow squash
• 1/2 cup frozen cut Italian green beans
• 1 stalk minced celery
• 4 cloves minced garlic
• 4 cups vegetable broth (note: Do not use chicken
• broth!*)
• 2 cubes vegetable boullion
• 15 ounce can red kidney beans, drained
• 15 ounce can small white beans , drained
• 1 (28 ounce) can diced tomatoes
• 1/2 cup carrot, julienned or shredded
• 2 tablespoons minced fresh basil
• 1 1/2 teaspoons dried oregano
• 1 teaspoon 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
• 1/2 cup med whole grain shell pasta

Details

Servings 12
Cooking time 45mins
Adapted from food.com

Preparation

Step 1

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.

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

3. Add vegetable broth and boullion cubes to pot, plus 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.

6. Makes about 12 one cup servings.