Olive Garden Minestrone Soup

Ingredients · for 6 (scales to your household)

• 3 tablespoons Olive Oil $0.55
• 1 cup Onion $0.75
• 1/4 cup Celery $0.20
• 4 tsp Minced Garlic $0.07
• 1/2 cup Carrots $0.16
• 1/2 cup Zucchini $0.33
• 2 tsp Minced Garlic $0.03
• 1/2 tsp Salt $0.03
• 1/4 tsp Pepper $0.03
• 14 oz Diced Tomatoes $1.13
• 4 cups Vegetable Broth $4.52
• 14 oz Diced Tomato $1.13
• 2 teaspoons Italian Seasoning $0.15
• 15 oz Small White Beans $1.40
• 15 oz Kidney Beans $1.40
• 1/2 cup Frozen Cut Green Beans $0.34
• 1/2 cup Small Shell Pasta $0.55
• 2 cups Baby Spinach Leaves $1.69
• 2 tablespoons Chopped Parsley $0.20
• 1 1/2 tsp Dried Oregano $0.11
• 1 1/2 tsp Salt $0.08
• 1/2 tsp Pepper $0.07
• 1/2 tsp Dried Basil $0.04
• 2 Bay Leaves $0.02
• 3 cups Hot Water $0.00
• 4 cups Spinach $3.37

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
2. Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
3. Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
4. Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
5. Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
6. Sprinkle the parsley over the soup and serve.