Copycat Olive Garden Minestrone Soup by Todd Wilbur

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Ingredients

3 tablespoons olive oil
1 cup white onion (minced, about 1 small onion)
1/2 cups zucchini (chopped)
1/2 cups green beans (frozen cut Italian cut)
1/4 cups celery (minced, about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note, Do not use chicken broth!*)
30 ounces red kidney beans (drained)
30 ounces small white beans (or 2, 15 ounce cans great northern beans, drained)
14 ounces diced tomatoes
1/2 cups carrots (julienned or shredded)
2 tablespoons fresh parsley (minced)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
1/2 teaspoons dried basil
1/4 teaspoons dried thyme
3 cups hot water
4 cups baby spinach (fresh)
1/2 cups pasta shell small
Read Directions