Ministrone Soup - Olive Garden Style

Recipe by Swapna G

Ingredients

3 tablespoons olive oil
4 cloves minced garlic
4 cups vegetable broth
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
3 cups hot water
1/2 cup small shell pasta 
1 1/2 teaspoons salt 

Spices

2 tablespoons minced parsley
1 1/2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme

Vegetables

1 small minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery

1 can (14 oz) diced tomatoes
1/2 cup shredded carrot

4 cups fresh baby spinach

Steps for preparation

Step 1: Measure olive oil into a large stock pot and heat on medium.

Step 2: Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become see-through.

Step 3: Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.

Step 4: Bring to a boil and then reduce to a simmer for 20 minutes.

Step 5: Add the spinach leaves and the pasta and cook for an additional 20 minutes.

Step 6: Add salt at the end depending on the taste (make sure you add less initially since water gets evaporated, and canned beans have sodium included already) 

So, the soup is done and ready in serving bowl as a main dish with garlic bread and vegetable garden salad dressed with ranch as sides.