More Great Recipes: Soup

Copycat Olive Garden Minestrone Soup

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Member since 2010

Serves | Prep Time | Cook Time


3 Tbsp olive oil
1 small onion, minced
1/2 cup chopped zuchinni
1/2 cup frozen italian style green beans
1/4 cup minced celery
4 cloves garlic, minced
4 cups Swanson's vegetable broth (do not use
chicken broth)
2 (15 oz) cans red kindey beans, drained
2 (15 oz) cnas small white beans or great norther
beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrot, shredded
2 Tbsp minced fresh parsley
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/4 tsp dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in LARGE soup pot.

Saute onion, celery, garlic, grenn beans, and zucchini in oil for 5 minutes until the onions being to turn translucent.

Add vegetable broth, drained tomatoes, beans , carrots, 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.

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