Olive Garden Copy Cat Minestrone Soup

This minestrone is so stinkin good. And it only gets better with time because it really gives the flavors the chance to sink in and become even better. I love this soup because it's hearty, tasty, good for you and filling. It makes a huge batch, but it's perfect for leftovers. Trust me, you'll love this soup. Even for picky meat-a-tarians ...

Look at all those chunks of wholesome goodness!

Don't let the laundry list of ingredients scare you. This soup is worth it.

3 T olive oil

1 c minced onion

1/2 c chopped zucchini

1/2 c frozen green beans

1/4 c minced celery

4 t minced garlic

4 c vegetable broth (DO NOT USE CHICKEN BROTH YOU FAKERS)

1 can kidney beans, drained

1 can white northern beans, drained

1 14 oz can diced tomatoes with juices

1/2 c carrots, julienned or chopped

2 T parsley (fresh if you have it spreading like wildfire in your garden and even frost doesn't kill it)

1 1/2 t dried oregano

1 1/2 t salt

1/2 t ground black pepper

1/2 t dried basil

1/4 t dried thyme

3 c hot water

1 large handful of fresh spinach

1/2 c shell pasta

1. Heat oil over medium heat in a dutch oven

2. Saute onion, celery, garlic, green beans, zucchini in the oil for 5 minutes or until onions translucent

3. Add vegetable broth to pot, plus tomatoes, beans, carrots, hot water, and spices

4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes

5. Add pasta and cook for an additional 15 minutes or until pasta is done

6. Add spinach and cook for a couple of minutes

7. Serve!