Minestrone Soup (Olive Garden Copycat…Almost)

 

I have often mentioned that once September hits I enter “soup mode,” but when October hits, that really intensifies. Last week I made three different kinds of soup, each one quite different from the other, and all delicious! I enjoy having soup alongside a piece of cheesy bread as a meal, but I also appreciate a cup with half a sandwich. Fill your freezer full of delicious soups, and you will be able to eat as well at home as you would have had you chosen to have lunch out. Plus, it’s cozier, you don’t have to put on make up, and it’s far less expensive.

Minestrone Soup (Olive Garden Copycat…Almost)

 1 T. olive oil

2 small zucchini, diced

2 medium carrots, diced

6 celery sticks, diced

½ large onion, diced

1 28-oz. can diced tomatoes

1 32-oz. container vegetable broth

1 T. Italian seasoning

1 T. dried basil

½ c. small shell pasta

1 15-oz. can kidney beans, drained

1 T. Melissa’s minced garlic

2 c. water

2-3 handfuls fresh baby spinach

 Heat olive oil until shimmering in a medium stockpot; add zucchini, carrots, celery and onions. Sauté for about 10 minutes, until vegetables soften. Add tomatoes, broth, Italian seasoning, and basil. Simmer for about 10 minutes.

 Add pasta, kidney and Great Northern beans, garlic, and water. Simmer for about 10 additional minutes.

 Add baby spinach and let it simmer until it wilts. Salt and pepper to taste.

Serve warm with a crusty roll.

 As an Amazon Associate I earn from qualifying purchases.