This soup tastes a lot like Olive Garden’s Minestrone Soup, though I probably add more veggies than they do. I use fresh spices and vegetables from my garden when I have them, but it can be made using frozen vegetables and dried spices in the off season. I reduce the cost of this soup by using homemade vegetable broth. It recipe is gluten free, dairy free, low fat, and vegetarian, so it is a great recipe when I have friends with a variety of dietary restrictions over for dinner.
- 2 tablespoons olive oil
- 1 cup onion, minced
- 1 cup zucchini, chopped
- 1 cup fresh green beans, cut or frozen green beans
- 1 stalk celery, minced
- 4 cloves garlic, minced
- ½ cup carrots, julienned or shredded
- 8 cups vegetable broth (How to Make Vegetable Broth)
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans great northern beans, drained
- 2 cans diced tomatoes or 4 cups fresh tomatoes, diced
- 2 tablespoons fresh parsley, minced or (3 teaspoons dried)
- 3 teaspoons fresh oregano, minced (or 1 teaspoons dried)
- ½ teaspoon ground black pepper
- 2 teaspoons fresh basil, minced (or 1 teaspoon dried)
- ¾ teaspoon fresh minced thyme (or ¼ teaspoon dried thyme)
- 4 cups fresh baby spinach
- 2 cups Ancient Harvest Quinoa shell pasta
- Heat olive oil over medium heat in a very large soup pot.
- Add onion, celery, garlic, green beans, carrots, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.
- Add vegetable broth tomatoes, beans, and spices to the pot.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.
- Serve Immediately.
I serve this soup with salad and Gluten-Free Herbed Bread Sticks.
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