Today’s secret recipe will show you how to make a classic soup served at Olive Garden. This minestrone soup is loaded with vegetables, beans and pasta in a flavorful tomato broth. This recipe is a great way to make use of any leftover vegetables you have in your refrigerator.
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Olive Garden(™) Minestrone Soup
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2 tablespoons olive oil
1 cup white onion diced
1/2 cup celery diced
1/2 cup carrots peeled, diced
1 zucchini diced
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
1 cup frozen green beans
1/2 cup small shell shaped pasta
parsley for garnish
Heat olive oil in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and garlic.
Add a pinch of salt to help the vegetables sweat.
Cook for 3 to 5 minutes or until the vegetables turn color and soften.
Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot.
Bring to a boil and turn down to simmer.
Add white beans, kidney beans, green beans, and pasta.
Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
If desired, garnish with parsley.
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