Copycat Olive Garden Minestrone Soup By Todd Wilbur

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From http://www.topsecretrecipes.com it's finally here! What everyone's been waiting for! just in time for winter, this soup is sure to warm your soul with it's savory flavor and wonderful aroma. I've asked many an olive garden waiter for this recipe, but none gave it to me in detail. One waiter told me the secret ingredient was to add a little red wine to the stock, but i'll leave that up to you to try.

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Steps

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Heat three tablespoons of olive oil over medium heat in a large soup pot.

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Saute onion , celery , garlic , green beans , and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

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Add vegetable broth to pot , plus drained tomatoes , beans , carrot , hot water , and spices.

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Bring soup to a boil , then reduce heat and allow to simmer for 20 minutes.

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Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

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Makes about eight 1 1 / 2 cup servings.

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Ingredients

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olive oil, white onion, zucchini, italian cut green beans, celery, garlic, vegetable broth, red kidney beans, small white beans, diced tomatoes, carrot, fresh parsley, dried oregano, salt, ground black pepper, dried basil, dried thyme, hot water, baby spinach, small shell pasta