Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons olive oil1/2 cup minced white onions (about 1 small onion)1/4 cup chopped zucchini1/4 cup frozen cut Italian green beans1/4 cup minced celery (about 1/2 stalk)2 teaspoons minced garlic (about 2 cloves)4 cups vegetable broth (*note: Do not use chicken broth!*)1 (15 ounce) can red kidney beans , drained1 (15 ounce) can small white beans or great northern beans, drained1 /2 (14 ounce) can diced tomatoes1/2 cup carrots, julienned or shredded2 tablespoons minced fresh parsley1 teaspoons dried oregano1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon dried basil1/4 teaspoon dried thyme1 1/2 cups hot water3 cups fresh baby spinach1/3 cup small shell pasta
Heat two 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.
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.
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 822.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 9.0 g
- Protein: 8.9 g
Member Reviews
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JENN.1211
Delicious! This tastes delicious and is an excellent replication of Olive Garden's soup. The only changes that I made were that I doubled the green beans and the tomatoes. I also used a frozen onion, celery, carrot mix to cut down on my chopping. I will definitely make this again! - 9/8/14
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DEBBYWEP
Made this recipe just as directed with the exception of adding a few more tomatoes. I made it early in the day and then heated it up for dinner. Rave reviews from the family on both taste and texture. My DH wanted to know if we had the ingredients to make another batch right away! - 2/16/14
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CD13585499
This is my 4th time making this soup and it's a double batch, it's also the only time I changed a few things. I used a 15oz can of fire roasted diced tomatoes w/garlic and a 28oz can of whole tomatoes I didn't drain either cans. I also added 1 Tbsp. of tomato paste. I love this soup! - 1/25/13
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JOLINEGKG
This was an exceptional soup. I don't eat at Olive Garden enough to know what that soup tastes like, but this was the best minestrone I have ever made. I also did not drain the tomatoes, and I used beef bouillon cubes with hot water since I could find not reasonably priced vegetable stock. - 12/30/12
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ZOMGNAME
make this all the time. add a few changes; I use 2 non drained cans of fire roasted tomatoes. 1 can of corn drained. I add 2-3 stalks celery. handful of snow peas. about 1/4th cup white wine. also add garlic salt, celery salt, and onion powder to taste. original is great too though !!! - 10/27/11