One of the things that I love most about fall is soup. And sweaters. And boots. But mostly soup.
I love that I can make a big pot of soup on a Sunday that will take me through the week for lunch. It warms you up on cooler days and fills your belly with a whole lot of deliciousness.
My all time favorite soup is minestrone. And I’ll make a little admission, my favorite minestrone can be found at the Olive Garden. Do you know that the only thing I have ever ordered at the OG is their minestrone soup, salad and breadsticks? That’s your fun fact for the day.
I’ve seen a lot of ‘copycat Olive Garden minestrone’ recipes on Pinterest but every one that I’ve tried just hasn’t turned out the same. But I think I’ve got it now! This soup gives you a healthy dose of vegetables and a lot of flavor! Serve this soup piping hot in a beautiful bowl and compliment the flavors with fresh bread. You’re going to love this!
- 2 tablespoons olive oil
- 1 medium shallot, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 cup chopped fresh green beans or Italian beans
- 2 cups fresh spinach
- 1 14.5 ounce can white kidney beans, drained and rinsed
- 1 14.5 ounce can petite diced tomatoes
- 1 14.5 ounce can crushed tomatoes
- 6 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 cups small pasta, cooked
- Salt and pepper to taste
- Heat the olive oil in a large stock pot. Add in the shallot and garlic and saute for 2-3 minutes.
- Add in the celery, carrots and green beans and continue to saute until the vegetables become tender.
- Pour the chicken broth and both cans of tomatoes into the pot and stir the ingredients together. Add in the oregano and basil and the spinach and allow the soup to simmer for 15-20 minutes.
- Before serving, add in the pasta and beans and continue to simmer for an additional 10 minutes. Season the soup with salt and pepper and serve.