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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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I really like Olive Garden's minestrone so I searched for their recipe online. I didn't have many of the ingredients in my pantry and I didn't feel like going shopping so I just used what I had on hand. It's not really like their soup at all, but I still think it's one of the best I've made. (10 servings is a guess; I froze half and didn't pay attention to how much I ate.) Ingredients:
1 (14 ounce) can chicken broth |
1 (14 1/2 ounce) can delmonte stewed tomatoes, undrained, chopped (original recipe ( with onions, celery and green pepper) |
1 (11 1/2 ounce) can v8 vegetable juice |
1 cup water |
2 teaspoons soy sauce |
1 cup frozen green beans |
1/2 cup onion, finely chopped |
1/4 carrot, minced |
4 slices bacon, cooked and crumbled |
1 tablespoon parsley |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon garlic powder |
1/8 teaspoon black pepper |
15 ounces cannellini beans, drained but not rinsed |
2 cups macaroni noodles, prepared |
2 medium potatoes, peeled, chopped and boiled |
parmesan cheese, grated |
Directions:
1. Add all ingredients except last four to crockpot; cover.
2. Cook on high for about an hour (or more if necessary; I cooked mine for almost 3 hours just to make sure the dried herbs softened up enough).
3. Add beans, noodles and potatoes and cook for 15-30 minutes (just enough to heat through).
4. Serve with Parmesan sprinkled on top.
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