Copycat Olive Garden Minestrone Soup (Vegan)
READY IN: 45mins SERVES: 8
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
2-3 Bay Leaves
3 cups hot water
4 cups fresh Baby Spinach
1⁄2 cup small shell pasta *optional. I do not add it*
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.