Friday, January 16, 2015

Copycat Olive Garden Minestrone Soup



Copycat Olive Garden Minestrone Soup

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) cans 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
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.
http://www.food.com/recipe/copycat-olive-garden-minestrone-soup-77585

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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