OLIVE GARDEN INSPIRED MINESTRONE SOUP

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Green beans

  Frozen, all styles, unprepared snap beans

  1 cup or 121g

• Celery

  Raw

  1 cup chopped or 101g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Small white beans

  Mature seeds, raw

  15 oz or 425g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Carrots

  Raw

  1 cup grated or 110g

• Parsley

  Raw

  2 tbsp or 8g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Water

  Plain, clean water

  1 cup or 237g

• Spinach

  Raw

  3 cup or 90g

• Pasta

  Fresh-refrigerated, plain, cooked

  100g

Directions

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. 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. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

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