This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It’s a copycat of the restaurant version that tastes even better than the original recipe!
Every time I go to Olive Garden I order the soup, salad and breadsticks. I just can’t get enough of their minestrone soup, it’s my favorite! This homemade version is easy to whip up and is a great way to get the family to eat their veggies. Serve your soup with garlic bread or you favorite toasted bread for a complete meal.
INGREDIENTS:
2 tbsp olive oil
3/4 cup onion diced
1/2 cup celery sliced
1/2 cup carrots quartered and sliced
1 zucchini quartered and sliced
2 tsp minced garlic
salt and pepper to taste
1 14 oz can diced tomatoes
4 cups vegetable broth
1/4 cup tomato paste
2 tsp Italian seasoning
1 15 oz can small white beans drained and rinsed
1 15 oz can kidney beans drained and rinsed
1/2 cup frozen cut green beans (or fresh if you prefere)
1/2 cup small shell pasta
2 cups baby spinach leaves
2 tbsp chopped parsley
FULL RECIPE: [ Ссылка ]
