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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Copycat Olive Garden Recipe Ingredients:
3 tablespoons olive oil |
1 cup minced white onion (about 1 small onion) |
1/2 cup chopped zucchini |
1/2 cup green beans, italian |
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!*) |
30 ounce red kidney beans, drained |
30 ounce white beans or great northern beans, drained |
14 ounce diced tomatoes |
1 carrot, shredded, (1/2 cup) |
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 |
8 ounces pasta, small shell |
Directions:
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. 2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. 3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. 4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. 5Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. 6Makes about eight 1 1/2 cup servings
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