Olive Garden Recipes
Wednesday, March 2, 2011
3 tablespoons olive oil
1 cup minced white onion
(about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery
(about 1/2 stalk)
4 teaspoons minced garlic
(about 4 cloves)
4 cups vegetable broth
(Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
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 cups fresh baby spinach
1/2 cup small shell pasta
1 Heat three tablespoons of olive oil over medium heat in a large soup pot.
2 Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3 Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4 Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5 Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6 Makes about eight 1 1/2 cup servings.
March 3, 2011 at 1:29 AM
hmm sounds delicious
March 4, 2011 at 3:14 PM
March 6, 2011 at 6:01 AM
sounds like a good recipe!
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