Olive Garden Minestrone Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely diced onion ((white, yellow, or sweet))
• 1/2 cup finely diced celery
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced & quartered zucchini
• 1/2 cup trimmed green beans ((cut into 1-inch pieces))
• 4 cloves garlic (minced or pressed)
• 2 tablespoons tomato paste
• 4 cups vegetable stock
• 1 can (15.5 oz) red kidney beans (drained)
• 1 can (15.5 oz) white cannellini beans (drained)
• 1 can (14.5 oz) petite diced tomatoes ((do not drain))
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt ((or more to taste))
• 1/2 teaspoon black pepper
• 1 cup dried small shell pasta
• 2 cups fresh baby spinach

Instructions

1. 1

   Heat the oil in a large pot, or dutch oven, over medium heat.

2. 2

   Add the diced onion, diced celery, and sliced carrots. Cook until the onions are softened, about 4-5 minutes.

3. 3

   Stir in the zucchini, green beans, and garlic. Cook for 2 minutes.

4. 4

   Stir in the tomato paste and cook for 1 minute.

5. 5

   Add the vegetable stock, red kidney beans, cannellini beans, petite diced tomatoes, Italian seasoning, salt, and pepper. Bring to a boil (you may want to increase the heat to medium-high heat). *If your vegetables (carrots, zucchini, green beans, etc) are not as soft as you prefer, keep cooking the soup at this step until they are soft. Then add the pasta to the boiling water in the step below.

6. 6

   Once boiling, stir in the small shell pasta and cook for 15 minutes.

7. 7

   Stir in the baby spinach and cook until wilted, about 3 minutes.

8. 8

   Serve warm & enjoy!