I love soup and make it quite a bit ~ even in the steamy hot summer.
I found this recipe in my pile of recipes to try and it started out as a copycat recipe but I have changed it around to suit us. I think it was a copycat of Olive Garden minestrone but it didn’t really taste like it at all to me. So, I changed it up and made it mine.
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable or chicken broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes, drained
2 carrots, sliced into discs
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 handfuls of baby spinach
1/2 cup small or medium shell pasta
Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable or chicken 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 servings.