Minestrone Soup

Minestrone Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Minestrone Soup calories by ingredient
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Introduction

This recipe tries to copy the Olive Garden Minestrone Soup recipe. This recipe tries to copy the Olive Garden Minestrone Soup recipe.
Number of Servings: 8

Ingredients

    2 tablespoons olive oil
    1/2 cup minced white onions (about 1 small onion)
    1/4 cup chopped zucchini
    1/4 cup frozen cut Italian green beans
    1/4 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 , drained
    1 (15 ounce) can small white beans or great northern beans, drained
    1 /2 (14 ounce) can diced tomatoes
    1/2 cup carrots, julienned or shredded
    2 tablespoons minced fresh parsley
    1 teaspoons dried oregano
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon dried basil
    1/4 teaspoon dried thyme
    1 1/2 cups hot water
    3 cups fresh baby spinach
    1/3 cup small shell pasta

Directions

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.

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