Copycat Olive Garden Minestrone Soup

• Vegan

• Produce

  • 1 tsp Basil
  • 1 Bay leaf
  • 1/2 cup Carrot
  • 1 diced stalk Celery
  • 4 tsp Garlic
  • 1/2 tsp Garlic powder
  • 30 oz Great northern beans
  • 14 oz Italian style green beans
  • 30 oz Kidney beans, red
  • 1 Onion, medium
  • 1/2 tsp Onion powder
  • 1 tsp Oregano
  • 4 cups Spinach, fresh
  • 1/4 tsp Thyme
  • 1 14 ounce can Tomatoes, with juice
  • 1 Zucchini, small

• Canned Goods

  • 4 oz Tomato paste
  • 4 cup Vegetable broth

• Pasta & Grains

  • 1 1/2 cup Shell pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

• Liquids

  • 3 cup Water, HOT

Found on cincyshopper.com

Description

Ingredients

• 3 tbsp Olive Oil
• 1 diced medium Onion
• 1 chopped small Zucchini
• 14 oz Italian Style Green Beans
• 1 diced stalk Celery
• 4 tsp minced Garlic
• 4 cup Vegetable Broth
• 30 ounce drained Red Kidney Beans
• 30 ounce drained Great Northern Beans
• 14 ounce can Diced Tomatoes with juice
• 1/2 cup Shredded Carrot
• 1/2 cup dry Red Wine (optional)
• 4 oz Tomato Paste
• 1 tsp Oregano
• 1 tsp Basil
• 1/4 tsp Thyme
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 Bay Leaf
• 3 cup Hot Water
• 4 cups fresh Spinach
• 1 1/2 cup Shell Pasta
• Salt and Pepper to taste

Directions

• Heat olive oil over medium heat in a large stock pot.
• Saute onion, celery, zucchini, and carrots until onions are clear.
• Add garlic, green beans and tomato paste and stir.
• Add the broth, red wine and hot water and stir well.
• Add tomatoes, beans, and spices.
• Bring to a boil, reduce heat cover and simmer for 45 minutes.
• Remove bay leaf.
• Add spinach and pasta and cook for an additional 30 minutes.