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The Olive Garden® Minestrone Soup




Source of Recipe


by Todd Wilbur


Recipe Introduction


With the mercury heading south it seems like a good time to dissect a classic soup for the final Olive Garden clone in this series. The menu refers to this version of the traditional Italian soup as a "vegetarian classic." The soup is jam-packed with beans, zuchinni, onion, tomatoes, carrots, pasta, and spices, but The O.G.'s secret formula doesn't include chicken stock. Canned vegetable stock found in the soup aisle of most markets works as a base here in this week's secret formula that bursts with flavor and veggie goodness.



List of 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 green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable stock (Swanson is good)
2 15-ounces cans red kidney beans, drained
2 15-ounce cans small white beans
or great northern beans, drained
1 14-ounce can diced tomatoes
1/2 cup julienned or shredded carrot
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 seashell pasta


Recipe



1. Heat two tablespoon olive oil over medium heat in a large saucepan or stock pot. Sauté onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onions begin to turn translucent.
2. Add stock to pot, plus drained beans, tomatoes, carrot, spices, and hot water. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
3. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired soupy thickness.