Olive Garden Minestrone Soup

Ingredients

• 3 Tablespoons olive oil
• 1 small onion (finely chopped)
• 1 stalk celery (finely chopped)
• 1 small zucchini (chopped)
• 1/2 cup chopped carrots
• 3 cloves garlic (minced)
• 1/4 cup tomato paste
• 15 oz diced tomatoes
• 6 cups vegetable broth
• 15 oz white beans ( (cannellini, northern etc), drained and rinsed)
• 15 oz red kidney beans (drained and rinsed)
• 1 cup frozen cut green beans
• 1 cup small shell pasta
• 1 Tablespoon Italian seasoning
• 2 cups spinach
• 2 teaspoon salt (approximate)
• 1 teaspoon black pepper (approximate)

Instructions

1. 1

   In a large pot heat oil over medium high heat. Add onion, celery, zucchini and carrots. Cook for 4-5 minutes until onions start to soften. Add garlic and cook for 1 minute.

2. 2

   Stir in tomato paste, tomatoes and vegetable broth. Stir until well combined. Bring to a boil.

3. 3

   Once boiling, add white beans, kidney beans, green beans, and Italian seasoning. Stir until everything is mixed together. Add in uncooked pasta and simmer for 8-9 minutes.

4. 4

   During the last couple minutes, add spinach and cook for 2 more minutes until it is wilted. Season with salt and pepper if desired. Serve immediately.