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Monday, February 6, 2017

Olive Garden Minestrone Soup and Homemade Pretzels

It is snowing here today in the Pacific Northwest..a perfect day for a nice hearty soup for dinner.  This soup fills the house with a delicious aroma.  Since we are both home from work today, we even made homemade pretzels to go with it.  Yum!  (Check in the post search area for this recipe).

3 T. olive oil
1 small onion, minced
1/2 cup chopped zucchini
1/2 c. fresh cut green beans
1 stalk celery, diced
4 cloves of minced garlic
4 c. vegetable broth
2 cans kidney beans, drained
2 cans small white beans, drained
2 T. parsley
1 1/2 t. oregano
1/2 t. basil
1/4 t. thyme
1 (14 0z.) can tomatoes
1/2 c. small shell pasta

Heat the olive oil in a large pot.  Add onion, celery, garlic, green beans and zucchini.  Saute for 5 minutes.  Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
Bring to a boil, reduce to a simmer and cook for 20 minutes.
Add spinach and pasta and cook for another 15 minutes or until pasta is tender.

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