OLIVE GARDEN MINESTRONE SOUP CALORIES 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:

• Slowly saute finely minced onion, celery and carrot in butter until very brown.
• Add peas and beans and about 3 quarts of water.
• Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
• Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
• About 20 minutes before serving time add the macaroni and more water if needed.
• Ladle into bowls and sprinkle with Parmesan cheese.
• Serve with crusty garlic bread.