Olive Garden Minestrone Soup Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
� 3 tablespoons olive oil� 1/2 cup chopped zucchini� 1/2 cup Italian green beans� 1/2 stalk minced celery� 4 cloves minced garlic� 4 cups vegetable broth� 1 cans (15 oz) S&W red kidney beans 50% less Sodium, drained� 1 cans (15 oz) S&W white beans 50% less sodium, drained� 1 can (14 oz) diced tomatoes low sodium� 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
1. Measure olive oil into a large stock pot and heat on medium.
2. Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
3. Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
4. Bring to a boil and then reduce to a simmer for 20 minutes.
5. Add the spinach leaves and the pasta and cook for an additional 20 minutes.
Serving Size:�1 bowl
2. Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
3. Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
4. Bring to a boil and then reduce to a simmer for 20 minutes.
5. Add the spinach leaves and the pasta and cook for an additional 20 minutes.
Serving Size:�1 bowl
Nutritional Info Amount Per Serving
- Calories: 58.8
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 105.6 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 4.4 g
- Protein: 4.0 g
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