I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 19, 2011

Olive Garden Minestrone

Makes 8 1 1/2 C servings.

3 Tb evoo
1 C white onion, minced
1/4 C celery, minced
4 tsp garlic, minced

4 C vegetable broth (or chicken if that's what you have)
1/2 C zucchini, chopped
1/2 C carrot, shredded
1/2 C green beans, frozen, cut

2 15oz cans red kidney beans, drained
2 15oz cans small white beans, drained
1 14oz can diced tomatoes

2 Tb parsley, minced
1 1/2 tsp oregano
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/4 tsp thyme
3 C hot water (or V8 if you have it)
1/2 C red wine

4 C spinach
1/2 C small shell pasta

Heat oil and saute first group for 5 minutes.

Add next group, bring to boil, then reduce and simmer for 20 minutes.

Add spinach and pasta and cook another 20 minutes.

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