This classic Italian vegetable and pasta soup will become a family favorite. Serve with grilled cheese or a salad and bread sticks, just like a meal at Olive Garden. 
Ingredients:
  • 3 tablespoons olive oil 
  • ¹⁄4 cup minced celery 
  • 4 cloves minced garlic 
  • 1 small minced onion 
  • ¹⁄2 cup frozen Italian-style green beans 
  • ¹⁄2 cup chopped zucchini 
  • 4 cups vegetable broth 
  • 2 (15-ounce) cans drained red kidney beans 
  • 2 (15-ounce) cans drained small white bean 
  • ¹⁄2 cup shredded carrots 
  • 1 (14-ounce) can diced tomatoes, drained 
  • 3 cups hot water 
  • 2 tablespoons minced fresh parsley 
  • 1¹⁄2 teaspoons dried oregano 
  • 1¹⁄2 teaspoons salt 
  • ¹⁄2 teaspoon pepper 
  • ¹⁄2 teaspoon dried basil 
  • ¹⁄4 teaspoon dried thyme 
  • 4 cups fresh baby spinach 
  • ¹⁄2 cup small shell pasta 
  1. Heat the olive oil over medium heat in a large soup pot. 
  2. Sauté celery, garlic, onion, green beans, and zucchini for 5 minutes. 
  3. Add the broth, beans, carrots, drained tomatoes, hot water, and spices. 
  4. Bring the soup to a boil. Reduce heat and simmer for 20 minutes. 
  5. Add spinach leaves and pasta. Cook for an additional 20 minutes.
Serves 8 

Olive Garden Minestrone Soup

This classic Italian vegetable and pasta soup will become a family favorite. Serve with grilled cheese or a salad and bread sticks, just like a meal at Olive Garden. 
Ingredients:
  • 3 tablespoons olive oil 
  • ¹⁄4 cup minced celery 
  • 4 cloves minced garlic 
  • 1 small minced onion 
  • ¹⁄2 cup frozen Italian-style green beans 
  • ¹⁄2 cup chopped zucchini 
  • 4 cups vegetable broth 
  • 2 (15-ounce) cans drained red kidney beans 
  • 2 (15-ounce) cans drained small white bean 
  • ¹⁄2 cup shredded carrots 
  • 1 (14-ounce) can diced tomatoes, drained 
  • 3 cups hot water 
  • 2 tablespoons minced fresh parsley 
  • 1¹⁄2 teaspoons dried oregano 
  • 1¹⁄2 teaspoons salt 
  • ¹⁄2 teaspoon pepper 
  • ¹⁄2 teaspoon dried basil 
  • ¹⁄4 teaspoon dried thyme 
  • 4 cups fresh baby spinach 
  • ¹⁄2 cup small shell pasta 
  1. Heat the olive oil over medium heat in a large soup pot. 
  2. Sauté celery, garlic, onion, green beans, and zucchini for 5 minutes. 
  3. Add the broth, beans, carrots, drained tomatoes, hot water, and spices. 
  4. Bring the soup to a boil. Reduce heat and simmer for 20 minutes. 
  5. Add spinach leaves and pasta. Cook for an additional 20 minutes.
Serves 8 

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