Olive Garden Ministrone Soup

Saturday, January 4, 2025

0 - 8 Servings - 0 Calories

3 Tablespoon Olive oil

1 Cup White Onions, minced

0.5 Cup Zucchini, chopped

0.5 Cup frozen, cut, Italian Green Beans

0.25 Cup Celery, minced

4 Teaspoon Garlic, minced

4 Cup Vegetable Broth

2 15 oz cans Red Kidney Beans, drained

2 15 oz cans Small White Beans (or Great Northern), drained

1 14 oz can Diced Tomatoes

0.5 Cup Carrot, shredded

2 Tablespoon fresh Parsley, minced

1.5 Teaspoon Oregano

1.5 Teaspoon Salt

0.5 Teaspoon Black Pepper

0.5 Teaspoon Basil, dried

0.25 Teaspoon Thyme, dried

3 Cup hot water

4 Cup fresh Spinach

0.5 Cup Small Shell Pasta

Heat 3 Olive oil over medium heat in a large soup pot.
Saute onion, garlic, green beans, and zucchini in the oil for 5 mins or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, spices, salt.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach and pasta cook for an additional 20 minutes or until desired consistency.

Wash and drain all beans in a collander before using.
Unless you will be using/eating all of this at once, it may be a good idea to make the pasta separately then add it to each bowel when serving.
This can be made using a crockpot. At the end of step 2 transfer veggies etc to crockpot. Rinse pan w/broth and pour broth into crockpot with remaining broth. Finish recipe disregarding times.