CALORIES IN OLIVE GARDEN MINESTRONE SOUP RECIPES

Steps:

• 2 tablespoons olive oil
• 1/2 cup minced white onions (about 1 small onion)
• 1/4 cup chopped zucchini
• 1/4 cup frozen cut italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 2 teaspoons minced garlic (about 2 cloves)
• 4 cups vegetable broth (Swanson is good *note: Do not use
• chicken broth!*)
• 1 (15 ounce)can red kidney beans , drained
• 1 (15 ounce)can small white beans or great northern beans , drained
• 1 /2 (14 ounce) can diced tomatoes
• 1/2 cup carrots , julienned or shredded
• 2 tablespoons minced fresh parsley
• 1 teaspoons dried oregano
• 1 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 1/2 cups hot water
• 3 cups fresh baby spinach
• 1/3 cup small shell pasta
• Directions
• Heat two tablespoons of olive oil over medium heat in a large soup pot.
• Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
• Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
• Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
• Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
• Recipe submitted by SparkPeople user SLM

Steps:

• In a large pot heat oil over medium high heat. Add onion, celery, zucchini and carrots. Cook for 4-5 minutes until starting to soften. Add garlic and cook for 1 minute. Stir in tomato paste, tomatoes and vegetable broth. Stir until well combined. Bring to a boil. Add white beans, kidney beans, green beans, Italian seasoning, salt and pepper. Stir until everything is mixed together. Add in uncooked pasta and simmer for 8-9 minutes. Add spinach and cook for 2 more minutes until it is wilted. Season with additional salt and pepper if desired. Serve immediately.