Minenstrone Soup
This Minestrone Soup is amazing! I created it after tasting a bowl of Minestrone Soup from The Olive Garden. It is easy to throw together. It feeds a crowd easily and it stores wonderfully!!
Equipment
- Large Pot
- Large Spoon
Ingredients
- 2 tbsp olive oil
- 1 large Onion
- 5 Garlic Cloves chopped finely
- 3 Celery Sticks chopped
- 3 Zucchini chopped
- 1 cup Julienned Carrots
- 1 can Roasted Tomatoes
- 1 can 28 oz Italian Greenbeans
- 1 can 16 oz Kidney Beans drained and rinsed
- 1 can 16 oz butter bean drained and rinsed
- 8 cups Vegetable Broth
- 1 Jar Pasta Sauce
- 1 1/2 tsp Italian Herb Blend
- Salt to taste
- Pepper to taste
- 3 shakes Cayenne Pepper
- 1 cup Shell Noodles
- 1 cup Ditalini Noodles
- 2 tbsp Maple Syrup
- 2 cup Baby Leaf Spinach chopped up
Instructions
- In a large pot sautée the onions and carrots for about 3 to 5 minutes over medium to medium-high heat until the onions begin to become clear. Stir frequently.
- Add in the garlic, celery, and zucchini then cook for about 3 minutes more. Stir frequently.
- Add tomatoes, green beans, kidney beans, white beans, vegetable broth, pasta sauce, and all spices. Stir until all ingredients are incorporated.
- Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Cook for 8 minutes stirring occasionally.
- Add the spinach and pasta (optional read notes below) and then stir. Cook for 12 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
- Add maple syrup during the last minute of cooking.
- Turn off heat and let rest for a few minutes before serving.
Notes
*** If planning on freezing some of the soup for later - Do not cook pasta into the soup. The pasta will continue to absorb the liquids and become mushy.
Instead, cook a small amount separately following the instructions on the pasta packaging. Drain and then add to everyone's bowls.