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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I was attempting to recreate the Olive Garden minestrone soup and my friends said mine was actually better! Best with crackers or bread sticks. A lot of prep work but definitely worth it if your trying to impress. Ingredients:
1 cup chopped zuchinni |
one white onion |
3 cups baby spinach |
1 cup shredded carrots |
1/2 cup green beans (best if fresh, not canned) |
1 can diced tomatoes (or 14 ounces)- drained |
1/2 cup shell pasta |
1/2 a stock minced celery |
4 cups vegetable broth |
4 cloves minced garlic |
2 cans red kidney beans, or 15 ounces |
1 cup red wine cooking sherry |
1 1/2 tsp. oregano |
1/2 tsp. basil |
1/2 tsp thyme |
2 tbsp. parsley |
1 1/2 tsp. salt |
1 tbsp. olive oil |
3 cups water |
Directions:
1. Saute garlic, onions, green beans, celery, and zucchini in your olive oil for approx. 5 minutes or until tender.
2. Add your broth, cooking sherry, drained tomatoes, beans, hot water, carrots. Add your spices generously and stir.
3. Bring to a boil, reduce heat and simmer for 20 minutes.
4. Add your pasta and spinach and cook for another 20 minutes.
5. Serve hot and enjoy with a heaping mound of parmesean cheese on top!
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