Olive Garden Type Minestrone Soup
3 tablespoons olive oil 1 cup peeled and finely chopped [sweet type) onion
1/4 cup scraped, strings removed and finely chopped celery (about 1/2 stalk) 4 teaspoons crushed,
peeled, minced garlic (about 4 cloves) 4 cups vegetable stock (Swanson is good)
2/2 cup canned or frozen cut Italian green beans 2 15-ounces cans Bush's red kidney beans, drained
and rinsed 2 15-ounce cans Bush' great northern beans, drained and rinsed 1 14-ounce can diced or
crushed tomatoes in juice
3/2 cup scraped, julienned or shredded carrot 2 tablespoons stems trimmed and minced fresh parsley 1
1/2 teaspoons dried oregano 1 1/2 teaspoons salt
4/2 teaspoon ground black pepper
5/2 teaspoon dried basil
6/4 teaspoon dried thyme (optional) 3 cups hot water [or more vegetable broth or chicken broth -- if
not making vegetarian soup]
7/2 cup small seashell pasta
8/2 cup chopped zucchini 4 cups fresh or frozen (thawed) spinach, chopped fine and squeezed dry if
frozen is used 2 Tablespoons butter
Heat olive oil over medium heat in a large saucepan or stock pot. Saute onion and celery in the oil
for 5 minutes or until onions begin to turn translucent. Stir in garlic during last minute. Add
stock to pot. Add Italian green beans, kidney beans, great northern beans, tomatoes, carrot, spices,
and hot water (or more vegetable or chicken broth). Bring soup to a boil, then reduce heat and
simmer for 20 minutes. Add pasta and zucchini and cook until desired thickness. Wilt spinach in
butter and add to soup.
Nita Holleman
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