Wednesday, February 1, 2017

Minestrone Soup - Recipe

This "copycat" Olive Garden Minestrone Soup recipe looked interesting so I thought I'd give it a try using as many organic and homemade ingredients as possible. This recipe makes 8 servings, and you can find the original version here.

  • 3 tablespoons organic extra virgin olive oil
  • 1 cup organic white, yellow, or sweet onion (about 1 small onion), minced
  • 1 organic zucchini, chopped
  • 1⁄2 cup frozen organic green beans, chopped
  • 2 stalks organic celery, chopped
  • 4 teaspoons organic garlic (about 4 cloves), minced
  • 4 cups homemade organic vegetable broth, no salt added
  • 2 organic carrots, diced
  • 2 (15 ounce) cans organic red kidney beans, rinsed and drained
  • 2 (15 ounce) cans organic white beans (Cannellini or Great Northern), rinsed and drained
  • 1 (14 ounce) can organic diced tomatoes
  • 1-1⁄2 teaspoons organic dried oregano
  • 1-1⁄2 teaspoons organic sea salt
  • 1⁄2 teaspoon organic ground black pepper
  • 1⁄2 teaspoon organic dried basil
  • 1⁄4 teaspoon organic dried thyme (or 5 branches fresh)
  • 3 cups fintered water
  • 4 cups fresh organic spinach
  • 1⁄2 cup small organic whole wheat shell pasta

  1. Heat the EVOO 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. 
  2. Add vegetable broth, tomatoes, beans, carrot, hot water, and spices. 
  3. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. 
  4. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. 
  5. Serve hot with crusty bread.


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