Morgan's Minestrone Soup

Morgan's Minestrone Soup

Olive Garden's minestrone soup is one of my favorites.  So this week's minestrone is Olive Garden inspired.  All the vegetables pair perfectly with the tomatoey broth, beans, and noodles.  This soup is perfect on a cold day and fills you up!  Plus it is a lot more cost-effective than ordering it at the Olive Garden.  Enjoy!  Recipe below!

Morgan's Minestrone Soup

Ingredients: 

2 Tbs. olive oil
1/2 onion diced
1 garlic clove minced
4 carrots diced
2 celery ribs diced
2 handfuls of green beans cut in half or thirds
2 zucchini chopped
28 oz. of diced tomatoes
4 oz. of tomato paste
4 cups chicken broth
1/2 lb. small pasta of your choice
1 can white beans (drained and rinsed)
2 cans kidney beans (drained and rinsed)
2 bay leaves
1 tsp. oregano
1 tsp. basil
1/4 tsp. thyme
1/4 tsp. white pepper
1/2 tsp. garlic salt
1/2 tsp. onion powder

Directions:  

1. In a small bowl, combine spices: oregano, basil, thyme, white pepper, garlic salt, and onion powder.  Set aside.  
2. In a medium pot, boil water.  Add pasta and cook to directions on the package.  Set aside.
3. In a large pot, heat olive oil over medium heat.  Add onion and saute for 3 minutes or until onions are translucent.  Add garlic with a dash of salt and pepper.  Cook for 1 minute.  
4. Add carrots and celery and cook for 3 minutes.  Add green beans and cook for 1 minute.  Add spices from the small bowl above.  Stir stir stir and let cook for 30 seconds. 
5. Add tomato paste and the 28 ounces of diced tomatoes.  Bring to boil.  Add zucchini. 
6. Add chicken broth, bay leaves, and rinsed cans of beans.  Bring to boil and simmer for 5-10 minutes or until vegetables are cooked to your liking. 
7. Remove bay leaves and add cooked pasta.  Serve with parmesan cheese.  

This soup gets better the longer the flavors have a chance to marry!  Enjoy!


**I kind of followed this recipe but mostly did my own thing.  Here it is for reference!