Olive Garden's Copycat Minestrone Soup

• Vegan

• Produce

  • 2 (28 oz. of diced tomatoes
  • 1/2 tsp Basil
  • 1 small head Cabbage
  • 1 (10 oz. bag Carrots
  • 2 cans Italian cut green beans
  • 2 cans Kidney beans, white
  • 1 1/2 tsp Oregano
  • 2 tbsp Parsley, fresh
  • 16 oz Spinach, frozen
  • 1 Sweet onion, small
  • 1/4 tsp Thyme
  • 2 Zucchini, small

• Canned Goods

  • 1 small can Tomato paste
  • 4 cups Vegetable broth

• Pasta & Grains

  • 1 box Shells - pasta, small

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Beer, Wine & Liquor

  • 1/2 cup Cooking wine, red

• Liquids

  • 3 cups Water

Found on kidfriendlythingstodo.com

Ingredients

• 2 Tbsp. of olive oil
• 2 small zucchini sliced
• 1 small head of cabbage - chopped
• 1 small sweet onion - chopped
• 1 (10 oz.) bag of shredded carrots
• 2 cans of Italian cut green beans - drained
• 4 cups of vegetable broth
• 3 cups of water
• 2 (28 oz.) of diced tomatoes
• 2 cans of white kidney beans (drained)
• 1 small can of tomato paste
• 2 Tbsp. fresh parsley - chopped
• 1&1/2 tsp. oregano
• 1 &1/2 tsp. salt
• 1 tsp. ground black pepper
• 1/2 tsp. basil
• 1/4 tsp. thyme
• 16 oz. frozen chopped spinach
• 1/2 cup of red cooking wine
• 1 Tbsp. of red wine vinegar
• 1 box (10 oz.) of small shells - pasta

Directions

• 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