Rachel's Olive Garden Minestrone Soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 169.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 433.4 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 8.3 g
- Protein: 8.5 g
View full nutritional breakdown of Rachel's Olive Garden Minestrone Soup calories by ingredient
Introduction
My best version of the olive garden minestrone soup after working there a couple of years My best version of the olive garden minestrone soup after working there a couple of yearsNumber of Servings: 20
Ingredients
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1 large onion chopped finely
2 celery stalks chopped
8 tsp minced garlic (4 cloves)
3 tbs olive oil
2 cans (15 oz) red kidney beans
2 cans (15 oz) white great northern beans
1 large or 2 small zucchinis cut up
3 cups fresh or frozen green beans
1 large can (~32 oz?) diced tomatoes in italian seasoning
3 oz tomato paste mixed with 1 cup water to make sauce
1/3 cup red wine
4 cups vegetable broth (I make mine with better than buillion... don't use chicken broth)
4 cups hot water
2 tbs parsley
2 tsp oregano
2 tsp basil
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1 large bag of baby spinach (chop off stems.... about 6 cups)
1/2 of 1 lb box small shell pasta
parmesan cheese (optional)
Directions
In a very large pot or stockpot:
Saute onion, celery and garlic in olive oil.
Add remaining ingredients (except spinach and baby shell pasta) Cook on med-low until veggies are cooked all the way through.
In separate pot, cook pasta shells. (I keep them separate so I can add them before serving otherwise they get soggy and start to fall apart).
Add spinach to stockpot.
Put ~ 1/4 cup cooked pasta shells in each bowl and pour soup over top and stir.
Sprinkle freshly grated parmesan or romano cheese on top (not included in calorie calculator)
Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user FRIZGIRL.
Saute onion, celery and garlic in olive oil.
Add remaining ingredients (except spinach and baby shell pasta) Cook on med-low until veggies are cooked all the way through.
In separate pot, cook pasta shells. (I keep them separate so I can add them before serving otherwise they get soggy and start to fall apart).
Add spinach to stockpot.
Put ~ 1/4 cup cooked pasta shells in each bowl and pour soup over top and stir.
Sprinkle freshly grated parmesan or romano cheese on top (not included in calorie calculator)
Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user FRIZGIRL.
Member Ratings For This Recipe
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