Olive Garden Minestrone Soup

Name: Olive Garden Minestrone Soup
Ingredients: 2 Tbsp olive oil; 1 onion small, diced; 2 carrots diced; 2 stalks celery diced; 3–4 cloves garlic minced; 1 tsp oregano dried or fresh; 1 tsp basil dried or fresh; 1 tsp thyme dried or fresh; 1/2 tsp salt more to taste; 1/4 tsp black pepper; 1 can diced tomatoes 14.5 oz can; 1 can kidney beans 15 oz can, drained & rinsed; 1 can cannellini beans 15 oz can, drained & rinsed; 4 cups broth vegetable or chicken broth; 1 cup water; 1 small zucchini diced; 1 cup green beans chopped; 1/2 cup pasta small pasta (ditalini or small shells); spinach or kale big handful, greens wilted at end; 1–2 Tbsp lemon juice this matters

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a hearty minestrone soup with vegetables, beans, pasta, and greens.

Ingredients

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Method

1
Heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until soft.
2
Add garlic and herbs, cook 30 seconds until fragrant.
3
Add tomatoes, beans, broth, and water. Simmer 15 minutes.
4
Stir in zucchini and green beans; simmer 5–7 minutes. Add pasta and cook until tender.
5
Stir in greens until wilted. Finish with lemon juice and adjust salt & pepper.

Filed underSoups & Stews

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Olive Garden Minestrone Soup

Ingredients

Method

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