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Olive Garden Minestrone Soup

Author/Submitted by:
Servings: 8
Categories: Garlic / Low-Fat/Low-Cal / Pasta / Soups / Vegetables

3  tablespoons  olive oil
1  cup  white onions, minced
1/2  cup  zucchini
1/2  cup  frozen green beans, Italian-cut
1/4  cup  celery, minced
4  teaspoons  garlic, minced
4  cups  vegetable broth
30  ounces  canned red kidney beans, drained
30  ounces  canned white beans, drained
14  ounces  diced tomatoes, canned
1/2  cup  carrots, julienned or shredded
2  tablespoons  fresh parsley, minced
1 1/2  teaspoons  dried oregano
1 1/2  teaspoons  salt
1/2  teaspoon  ground pepper
1/2  teaspoon  dried basil
1/4  teaspoon  dried thyme
3  cups  hot water
4  cups  fresh spinach, small leaves
1/2  cup  shell pasta

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

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

3. Add vegetable broth to pot, plus drained 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. Makes about eight 1 1/2 cup servings.

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