Olive Garden's Minnestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
• 3 tablespoons olive oil • 1 cup minced white onion (about 1 small onion) • 1/2 cup chopped zucchini • 1/2 cup frozen cut italian green beans • 1/4 cup minced celery (about 1/2 stalk) • 4 teaspoons minced garlic (about 4 cloves) • 4 cups 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 great northern beans, drained • 1 (14 ounce) can diced tomatoes • 1/2 cup carrot, julienned or shredded • 2 tablespoons minced fresh 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
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.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMIKO75.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMIKO75.
Nutritional Info Amount Per Serving
- Calories: 347.8
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 935.9 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 18.0 g
- Protein: 17.4 g
Member Reviews
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GLOBALJUJU
Made this last night and it was fantastic. I work overseas, so had to use different vegetables (broccoli, roasted red peppers, yellow onion instead of white, pink beans - not kidney or great northern, etc.), and it was fantastic. I did have to add more salt and dried herbs than the recipe called for - 9/23/13