Copycat Olive Garden Minestrone Soup (geniuskitchen)

3 T olive oil
1 c minced white onion
1⁄2 c chopped zucchini
1⁄2 c frozen Italian cut green beans
1⁄4 c minced celery
4 t minced garlic
4 c vegetable broth (Swanson is good. Do not use chicken broth!)
2 15 oz cans red kidney beans, drained
2 15 oz cans small white beans or great northern beans, drained
1 14 oz can diced tomatoes
1⁄2 c carrot (julienned or shredded)
2 T minced fresh parsley
1 1⁄2 t dried oregano
1 1⁄2 t salt
1⁄2 t ground black pepper
1⁄2 t dried basil
1⁄4 t dried thyme
3 c hot water
4 c fresh Baby Spinach
1⁄2 c small shell pasta

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans and zucchini in the oil for 5 min or until onions begin to turn translucent. Add vegetable broth to pot, drained tomatoes, beans, carrot, hot water and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 min. Add spinach leaves and pasta and cook for an additional 20 min or until desired consistency. Makes about eight 1 1/2 cup servings.


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