Olive Garden Minestrone Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Canned, solids and liquids

  ¾ cup, chopped or diced or 168g

• Celery

  Raw

  ½ cup chopped or 51g

• Carrots

  Canned, regular pack, drained solids

  ½ cup, sliced or 73g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Garlic

  Raw

  2 tsp or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 397g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Small white beans

  Mature seeds, raw

  15 oz or 425g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  15 oz or 425g

• Green beans

  Frozen, all styles, unprepared snap beans

  ½ cup or 61g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

• Parsley

  Raw

  2 tbsp or 8g

• Pasta Shells

  Delallo

  ½ cup or 42g

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: www.dinneratthezoo.com/olive-garden-minestrone-soup/

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