Site Map Icon
RSS Feed icon
 
 
 
July 22, 2017
Action Center
Olive Garden Minestrone Soup
Posted On: Sep 24, 2014

Here's a great Olive Garden copycat soup to have with salad and bread.  Feeds 7 for station 1.  I made it with Zack's Focaccia Bread!

Ingredients

    • 3 tablespoons olive oil
    • 1 cup minced white onion ( about 1 small onion)
    • 1/2 cup chopped zucchini
    • 1/2 cup frozen cut Italian cut green beans
    • 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!*)
    • 2 (15 ounce) cans red kidney beans, drained
    • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
    • 1 (14 ounce) cans diced tomatoes
    • 1/2 cup carrot ( julienned or shredded)
    • 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
    • 1/2 cup small shell pasta

    • Directions

    • Heat three tablespoons of olive oil over medium heat in a large soup pot.
    • Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
    • Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
    • Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
    • Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
    • Makes about eight 1 1/2 cup servings.

 
 
IAFF Local 4349
Copyright © 2017, All Rights Reserved.
Powered By UnionActive™
Visit Unions-America.com!

Top of Page image