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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love minestrone...especially Olive Garden's version. This is my homemade version of their delicious soup! Ingredients:
1 medium zucchini, sliced |
1 onion, diced |
1 stalk celery, thinly sliced |
1 bell pepper, coarsely chopped |
1 garlic clove, minced |
8 fresh mushrooms, sliced |
1 (15 ounce) can navy beans |
1 (15 ounce) can dark red kidney beans |
1 (10 ounce) box frozen chopped spinach |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can flat italian cut green beans (frozen is good too) |
1 teaspoon mrs. dash seasoning mix |
1/8 teaspoon nutmeg |
3 cups beef broth or 3 cups vegetable broth |
1 cup pasta (i prefer fiori or shells) |
salt and pepper |
2 tablespoons olive oil |
Directions:
1. In a large Dutch oven, saute the onion, garlic, pepper, zucchini, and mushrooms in 2 tablespoons of olive oil until onions are clear.
2. Add the cans of beans, tomatoes, broth and seasoning.
3. Bring to a boil.
4. Add frozen spinach and pasta.
5. Bring back to a low boil and cook 10 minutes, stirring occasionally to break up the spinach. Serve with a sprinkling of shredded parmesan or romano cheese and crusty bread.
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