Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 cup onions, diced
• 1 cup carrots, diced
• 1 cup frozen green beans, Italian-cut
• 1 cup celery, minced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 30 ounces cannelloni beans, drained
• 30 ounces diced tomatoes
• 2 tablespoons fresh parsley, minced or 1 tablespoon dried parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoons salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 4 cups fresh baby spinach
• 4 ounces (1 cup) small shell pasta
• Water, as needed

Directions:

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and carrots in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus tomatoes, beans, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves, pasta, and, if needed, 1-3 cups of water, and cook for an additional 20 minutes or until desired consistency.

Makes about 12 cups (8 servings).

Nutrition:

Substitutions:

Recipe courtesy of Olive Garden Copy Cat Recipes.