OLIVE GARDEN MINESTRONE SOUP

I have had this recipe forever - and never made it. I was thinking it would be too hard or complicated. Guess what? It is actually one of the easiest soup recipes I have. It is soooo good! Just like the restaurant. :)

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Of course, I had to make a few changes because my kids would not eat spinach or zucchini in it - but even with those left out, it was delicious. Warning though: It makes a TON! You could cut the recipe in half if you are feeding just a few people - although leftovers are good too. :)

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Ingredients:

3 TBS olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen italian green beans

1/4 c. chopped celery

4 tsp. minced garlic

4 c. vegetable broth (Swanson)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white beans, drained

1 (14 oz) can diced tomatoes

1/2 c. shredded carrot

2 TBS minced fresh parsley

1 1/2 tsp oregano

1 1/2 tsp salt

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp thyme

2 bay leaves

3 c. hot water

4 c. fresh baby spinach

1/2 c. small seashell pasta

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Directions:

Heat olive oil over medium heat in large saucepan.

Saute onion, zucchini, green beans, celery and garlic for 5 min or until onion is translucent.

Add broth to pot with canned beans, tomato, carrot, spices, bay leaves and hot water.

Bring to a boil.

Reduce heat, simmer 20 minutes.

Add spinach leaves and pasta - cook additional 20 minutes or until desired thickness.