Knock off Olive Garden Minestrone Soup

Holy snot I love this minestrone soup. I loved the real deal as a kid (always my go-to meal when I'd go to Olive Garden with my family or friends) and I love this one too. And you want to know the best thing? My kids request this soup. That's how you know it's a winner. YUMMY! Give it a go and tell me what you think. Thanks for introducing my family to this, Becky! Original recipe from topsecretrecipes dot com

Let's Get Started!

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) can 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

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.

2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.