Minestrone Soup Recipe (Olive Garden inspired)

Name: Minestrone Soup Recipe (Olive Garden inspired) — Tasty Bites
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 tablespoon Olive Oil; 1 medium Onion (diced); 2 rib Celery (diced); 3 medium Carrots (diced); 3 clove Garlic (minced); 15 ounce can Red Kidney Beans (rinsed and drained); 15 ounce can White Kidney Beans (rinsed and drained); 1 teaspoon Dried Oregano (or 2 teaspoons fresh oregano); 1 teaspoon Italian Seasoning; 1.5 teaspoon Sea Salt; 0.5 teaspoon Black Pepper; 28 ounce can Crushed Tomatoes; 6 cup Vegetable Broth (or more to adjust consistency); 1 cup Shell Pasta (or your choice); 0.5 pound Zucchini (2 small, halved and sliced); 2 cup Fresh Spinach Or Kale (finely chopped); Fresh Parsley, Croutons, Parmesan Cheese

The Kitchen Girl (Traci)

12

servings

0

minutes

This hearty minestrone soup recipe is a comforting tomato broth soup loaded with fresh vegetables, beans, and pasta. Feed your army on a budget with this delicious soup inspired by the famous Olive Ga... show more

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Ingredients

2 tablespoon Olive Oil

1 medium Onion diced

2 rib Celery diced

3 medium Carrots diced

3 clove Garlic minced

15 ounce can Red Kidney Beans rinsed and drained

15 ounce can White Kidney Beans rinsed and drained

1 teaspoon Dried Oregano or 2 teaspoons fresh oregano

1 teaspoon Italian Seasoning

1.5 teaspoon Sea Salt

0.5 teaspoon Black Pepper

28 ounce can Crushed Tomatoes

6 cup Vegetable Broth or more to adjust consistency

1 cup Shell Pasta or your choice

0.5 pound Zucchini 2 small, halved and sliced

2 cup Fresh Spinach Or Kale finely chopped

Optional Toppings

Fresh Parsley, Croutons, Parmesan Cheese

Instructions

Heat a soup pot over medium-high heat and add OLIVE OIL.

Sauté ONION, CELERY, CARROTS, and GARLIC until tender.

Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.

Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.

In the last 5 minutes, stir in the SPINACH.

Serve warm, garnished with your favorite toppings.

To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

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