Description
Help yourself to ever-ending refills of this copycat Olive Garden minestrone soup.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 garlic cloves, minced
- 2 teaspoons italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup tomato paste
- 1 can (14-1/2 ounces) diced tomatoes
- 4 cups reduced-sodium chicken broth
- 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (15-1/2 ounces) kidney beans, rinsed and drained
- 3/4 cup uncooked small pasta shells
- 1 small zucchini, chopped
- 1/2 cup fresh or frozen cut green beans
- 2 cups fresh spinach, chopped
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 1/4 cup grated parmesan cheese
Directions
- Heat oil in a stockpot to medium heat. Add onion, celery and carrot; cook until slightly soft, 4-5 minutes. Add garlic, Italian seasoning, salt and pepper; cook until fragrant, 1-2 minutes. Stir in tomato paste; cook until bubbly, 1-2 minutes.
- Add tomatoes and chicken broth; bring to a simmer. Stir in beans and pasta shells. Bring to a simmer; cook until pasta is almost cooked, 6-7 minutes. Stir in zucchini, green beans and spinach. Cook 2-3 minutes longer or until vegetables are crisp-tender and pasta is al dente. Stir in parsley and basil. Garnish with Parmesan and, if desired, additional minced fresh basil.
