Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in 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 simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.