Olive Garden Minestrone Soup

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Onions

  Canned, solids and liquids

  2 ¼ cup, chopped or diced or 504g

• Celery

  Raw

  2 ¼ cup chopped or 227g

• Carrots

  Canned, regular pack, drained solids

  3 ¼ cup, sliced or 475g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Garlic

  Raw

  4 tsp or 11g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Green beans

  Frozen, all styles, unprepared snap beans

  1 package (10 oz) or 284g

• Spinach

  Frozen, chopped or leaf, unprepared

  3 cup or 468g

• Parsley

  Raw

  ½ cup or 30g

• Italian Cavatappi

  Private Selection

  185g

• Cannellini Beans

  Canned, in Water - Waitrose

  3 can, drained or 727g

• Parmesan cheese

  Shredded

  16 tbsp or 80g

Directions

1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
2. Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
3. Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
4. Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
5. Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
6. Sprinkle the parsley over the soup and serve.
7. (source: https://www.dinneratthezoo.com/olive-garden-minestrone-soup/)

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