OLIVE GARDEN® MINESTRONE SOUP

Olive Garden® Minestrone Soup

.

3 tablespoons olive oil

1 small minced white onion

1/2 cup chopped zucchini

1/2 cup frozen cut Italian green beans

1/2 stalk minced celery

4 cloves minced garlic

4 cups vegetable broth

2 cans (15 oz) red kidney beans, drained

2 cans (15 oz) great northern or small white beans, drained

1 can (14 oz) diced tomatoes

1/2 cup shredded carrot

2 tablespoons minced 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

1/2 cup small shell pasta

.
Heat olive oil in large stock pot on medium heat.

Saute the onion, celery, garlic, green beans,and zucchini into the stock pot for about 5 minutes or until the onions are translucent.

Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the stock pot.

Bring to a boil and then reduce heat and simmer for 20 minutes.

Add the spinach leaves and the pasta and cook for an additional 20 minutes.