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Name: Olive Garden Minnestrone Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons Olive oil; 3/4 cup Onion diced; 1/2 cup Celery sliced; 1/2 cup Carrots peeled, quartered and sliced; 1 Zucchini halved and sliced; 2 teaspoons Garlic minced; Salt and pepper to taste; 1 14 ounce can Diced Tomatoes; 4 cups Vegetable broth; 1/4 cup Tomato paste; 2 teaspoons Italian seasoning; 1 15 ounce can Small white beans drained and rinsed; 1 15 ounce can Kidney beans drained and rinsed; 1/2 cup Frozen cut green beans; 1/2 cup Small shell pasta; 2 cups Baby spinach leaves; 2 tablespoons Parsley chopped

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INGREDIENTS

2 tablespoons Olive oil
3/4 cup Onion ; diced
1/2 cup Celery ; sliced
1/2 cup Carrots ; peeled, quartered and sliced
1 Zucchini ; halved and sliced
2 teaspoons Garlic ; minced
Salt and pepper ; to taste
1 14 ounce can Diced Tomatoes
4 cups Vegetable broth
1/4 cup Tomato paste
2 teaspoons Italian seasoning
1 15 ounce can Small white beans ; drained and rinsed
1 15 ounce can Kidney beans ; drained and rinsed
1/2 cup Frozen cut green beans
1/2 cup Small shell pasta
2 cups Baby spinach leaves
2 tablespoons Parsley ; chopped

Servings

INSTRUCTIONS

1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

2. Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

3. Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

4. Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

5. Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

6. Sprinkle the parsley over the soup and serve.

NOTES

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Olive Garden Minnestrone Soup

2 tablespoons Olive oil
3/4 cup Onion diced
1/2 cup Celery sliced
1/2 cup Carrots peeled, quartered and sliced
1 Zucchini halved and sliced
2 teaspoons Garlic minced
 Salt and pepper to taste
1 14 ounce can Diced Tomatoes
4 cups Vegetable broth
1/4 cup Tomato paste
2 teaspoons Italian seasoning
1 15 ounce can Small white beans drained and rinsed
1 15 ounce can Kidney beans drained and rinsed
1/2 cup Frozen cut green beans
1/2 cup Small shell pasta
2 cups Baby spinach leaves
2 tablespoons Parsley chopped

1.  Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
2.  Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
3.  Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
4.  Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
5.  Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
6.  Sprinkle the parsley over the soup and serve.

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Nutrition

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Serving Size: 1 Serving (1262g)
Recipe Makes: 6 Servings

Calories: 1451
Calories from Fat: 702 (48%)

Amt Per Serving		% DV

	Total Fat 78g	104 %
	Saturated Fat 46.6g	233 %
	Monounsaturated Fat 24.4g
	Polyunsanturated Fat 2.9g
Cholesterol 305.9mg		94 %
Sodium 1484.2mg		51 %
Potassium 3410.3mg		90 %
Total Carbohydrate 119.5g		35 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 117.7g
Protein 72.3g		103 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1451

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