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.
- add 1 cup minced white onions (about 1 small onion)
- add 1/2 cup carrots
- add 1/2 cup chopped zucchini
- add 1/2 cup frozen cut italian green beans
- add 4 teaspoons minced garlic (about 4 cloves)
- add 4 cups fresh baby spinach
- add 1/4 teaspoon dried thyme
- add 1 (14 ounce) can diced tomatoes
- add 1/2 teaspoon dried basil
- add 1/4 cup minced celery (about 1/2 stalk)
- add 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
- add 3 tablespoons olive oil
- add 1 1/2 teaspoons dried oregano
- add 2 (15 ounce) cans small white beans or great northern beans
- add 1/2 cup small shell pasta
- add 2 (15 ounce) cans red kidney beans
- add 3 cups hot water
- add 2 tablespoons minced fresh parsley
- add 1/2 teaspoon ground black pepper
- add 1 1/2 teaspoons salt
- Heat three tablespoons of olive oil over medium heat in a large soup pot.
- Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
- Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
- Makes about eight 1 1/2 cup servings.