Olive Garden Minestrone Soup Recipe - Food Fanatic
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Olive Garden Minestrone Soup Recipe

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    6 Servings

Ingredients

  • 3 tablespoons Olive Oil
  • 1 small Onion, finely chopped
  • 1 stalk Celery, finely chopped
  • 1 small Zucchini Squash, chopped
  • 1/2 cup Chopped Carrots
  • 3 cloves Garlic, minced
  • 1/4 cup Tomato Paste
  • 1 15 ounce can Diced Tomatoes
  • 6 cups Vegetable Broth
  • 1 15 ounce can White Beans, (cannellini, northern, etc)
  • 1 15 ounce can Red Kidney Beans
  • 1 cup Green Beans, (frozen, cut)
  • 1 tablespoon Italian Seasoning
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 cup Short Cut Pasta, like shells or macaroni
  • 2 cups Spinach
  • Salt and Pepper, to taste

Directions

  1. In a large pot heat oil over medium high heat. Add onion, celery, zucchini and carrots. Cook for 4-5 minutes until starting to soften. Add garlic and cook for 1 minute.
  2. Stir in tomato paste, tomatoes and vegetable broth. Stir until well combined. Bring to a boil.
  3. Add white beans, kidney beans, green beans, Italian seasoning, salt and pepper. Stir until everything is mixed together. Add in uncooked pasta and simmer for 8-9 minutes.
  4. Add spinach and cook for 2 more minutes until it is wilted. Season with additional salt and pepper if desired. Serve immediately.

 

Olive garden minestrone soup photo