Friday, March 13, 2009

Copycat Olive Garden Minestrone Soup by Todd Wilbur




  1. 1
    Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. 2
    Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. 3
    Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  4. 4
    Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. 5
    Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  6. 6
    Makes about eight 1 1/2 cup servings.

No comments: