Olive Garden Inspired Minestrone Soup
 
 
Recipe adapted from Spark Recipes
Serves: 8 servings
Ingredients
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • ¼ cup zucchini, chopped
  • ½ cup frozen cut green beans
  • ¼ cup celery, minced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (15 oz) can red kidney beans, drained
  • 1 (15 oz) can small white beans, drained
  • ½ (14 oz) can diced tomatoes
  • ½ cup carrots, julienned
  • 2 Tbsp fresh parsley, minced
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. dried basil
  • ¼ tsp. dried thyme
  • 1½ cups hot water
  • 3 cups fresh baby spinach
  • ⅓ cup small pasta shells
Instructions
  1. Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.
  2. Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  3. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!
Nutritional Information
Serving Size: 1¼ cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g • WW Points+: 4 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/olive-garden-inspired-minestrone-soup/