Olive Garden's Copycat Minestrone Soup
An easy copy-cat of Olive Garden's Minestrone soup that is delicious
Yield: 20
Calories: 49cal
Cost: $15
Materials
Step one
- 2 Tbsp. olive oil
- 2 small zucchini sliced
- 1 small head of cabbage - chopped
- 1 small sweet onion - chopped
- 1 10 oz. shredded carrots
- 2 15 oz. Italian cut green beans - drained
Step two
- 4 cups vegetable broth
- 3 cups water
- 2 28 oz. diced tomatoes
- 2 15 oz. white kidney beans drained
- 1 8 oz. tomato paste
- 2 Tbsp. fresh parsley - chopped
- 1&1/2 tsp. oregano
- 1&1/2 tsp. salt
- 1 tsp. ground black pepper
- ½ tsp. basil
- ¼ tsp. thyme
Step three
- 16 oz. frozen chopped spinach
- ½ cup of red cooking wine
- 1 Tbsp. of red wine vinegar
- 1 10 oz. small shells pasta
Instructions
- Pour the olive oil into a large pot, over med/high heat
- Add the rest of the ingredients from step one, and cook for about 5-10 minutes, or until vegetables become tender
- Add everything from step two, and set the temp. to high so the soup comes to a full rolling boil
- Reduce heat, and simmer for about 15 min.
- Add the ingredients from step three, and cook for another 10 minutes
Notes
- You can freeze leftovers, or if you're going to eat them with a week, store them in an airtight container in the fridge. Because of the starch in this soup, it tends to thicken up overnight. Add a little broth or tomato sauce to loosen it up.
- *The kettle I used holds 9 quarts. As you can see the soup fills it to the tippy-top. Please plan on using a 9 qt. or larger kettle
Nutrition
Serving: 10g | Calories: 49cal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 743mg | Potassium: 221mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2986IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 1mg