Copycat Olive Garden Minestrone Soup

INGREDIENTSNutrition

• 3tablespoons olive oil
• 1cup minced white onion (about 1 small onion)
• ¹⁄₂cup chopped zucchini
• ¹⁄₂cup frozen cut Italian cut green beans
• ¹⁄₄cup minced celery (about 1/2 stalk)
• 4teaspoons minced garlic (about 4 cloves)
• 4cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
• 2(15 ounce) cans red kidney beans, drained
• 2(15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
• 1(14 ounce) can diced tomatoes
• ¹⁄₂cup carrot (julienned or shredded)
• 2tablespoons minced fresh parsley
• 1 ¹⁄₂teaspoons dried oregano
• 1 ¹⁄₂teaspoons salt
• ¹⁄₂teaspoon ground black pepper
• ¹⁄₂teaspoon dried basil
• ¹⁄₄teaspoon dried thyme
• 3cups hot water
• 4cups fresh Baby Spinach
• ¹⁄₂cup small shell pasta

DIRECTIONS

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

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

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

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

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

Makes about eight 1 1/2 cup servings.