Skip to main content

Copycat Olive Garden Minestrone Soup

Ingredients

    • 3 tablespoons olive oil
    • 1 cup minced white onion ( about 1 small onion)
    • 1/2 cup chopped zucchini
    • 1/2 cup frozen cut Italian cut green beans
    • 1/4 cup minced celery ( about 1/2 stalk)
    • 4 teaspoons minced garlic ( about 4 cloves)
    • 4 cups vegetable broth ( Swanson is good *note ( Do not use chicken broth!*)
    • 2 (15 ounce) cans red kidney beans, drained
    • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
    • 1 (14 ounce) cans diced tomatoes
    • 1/2 cup carrot ( 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
    • 4 cups fresh Baby Spinach
    • 1/2 cup small shell pasta

Directions

  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  1. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  2. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  3. Makes about eight 1 1/2 cup servings.

Comments

Popular posts from this blog

Chop Suey Retro 60's Style

Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...

Preacher Cake

  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...

Copycat Franks Red Hot Sauce

"Recreate the flavor of Americas favorite red hot cayenne pepper sauce in your very own kitchen!" Ingredients 18 fresh cayenne peppers ( ends & stems removed) 1 1/2 cups white vinegar ...