Olive Garden Minestrone Soup
3 tablespoons olive oil
¼ cup minced celery
4 cloves minced garlic
1 small minced onion
½ cup frozen Italian-style green beans
½ cup chopped zucchini
4 cups vegetable broth
2 (15-ounce) cans drained red kidney beans
2 (15-ounce) cans drained small white bean
½ cup shredded carrots
1 (14-ounce) can diced tomatoes, drained
3 cups hot water
2 tablespoons minced fresh parsley
1½ teaspoons dried oregano
1½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
4 cups fresh baby spinach
½ cup small shell pasta
Heat the olive oil over medium heat in a large soup pot.
Sauté celery, garlic, onion, green beans, and zucchini for 5 minutes.
Add the broth, beans, carrots, drained tomatoes, hot water, and spices.
Bring the soup to a boil. Reduce heat and simmer for 20 minutes.
Add spinach leaves and pasta. Cook for an additional 20 minutes.