Minestrone Soup

Minestrone soup is a great way to clean out your fridge and freezer of leftovers.


This is a copy cat of the Olive Garden's minestrone soup. You can substitute rice or barley for the pasta if you wish. Instead of canned beans I used dry beans that I soaked overnight.

Makes: 8 servings
Prep time: 15 minutes
Cook time: 50 minutes
Printable Recipe

Ingredients:

• 3 tablespoons olive oil
• 1 small white onion, chopped
• 1 small zucchini, chopped
• 1/2 cup frozen green beans
• 1/2 stalk celery, minced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 (15 oz) cans red kidney beans, drained
• 2 (15 oz) cans great northern beans, drained
• 1 (14 oz) can diced tomatoes
• 2 medium carrots, shredded
• 2 tablespoons fresh parsley, minced
• 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
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

1. Heat oil in a large pot. Add the onion, garlic, zucchini, celery and green beans. Saute until onions begin to soften.

2. Add broth, tomatoes, beans, carrot, water and spices. Bring to a boil, reduce to a simmer and continue simmering for 20 minutes.

3. Add spinach and pasta and cook another 20 minutes.