Soup, steaming on the table, filled with colorful vegetables ....what a wonderful way to start my first post. I have this feeling, I should be saying, "Soup again?" We have had several soups, over the past two weeks since the cold weather has settled, in New York.
Now that I have tasted this soup, I have to proclaim that it is better than all the soups, we have had this month and they were just fine. This was spectacular. It was so rich and filling. I had one bowl and could not eat more. It is more like a meal than soup and with the little, I had left over, I am serving it as a side dish.
Copycat Olive Garden Minestrone Soup adapted from Todd Wilbur
Prep Time: 15 minutes
Cook Time: 35 minutes
- 3 tablespoons olive oil
- 1 cup minced white onions ( about 1 medium onion)
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut Italian green beans (I was out of beans)
- 1/4 cup minced celery ( about 1/2 stalk)
- 4 cups vegetable broth
- 1 (15 ounce) cans small white kidney beans
- 1 (14 ounce) cans diced tomatoes
- 1/2 cup carrots, 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
- frozen cups 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.
Tips for saving time: