Olive Garden Minestr…

Olive Garden Minestrone Soup⠀
This soup is loaded with vegetables, beans and pasta in a tomato broth. It’s a copycat of the restaurant version that tastes even better than the original recipe! By @dinneratthezoo⠀
2 tablespoons olive oil⠀
3/4 cup onion diced⠀
1/2 cup celery sliced⠀
1/2 cup carrots peeled, quartered and sliced⠀
1 zucchini halved 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⠀
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.⠀

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