Recipe Of Olive Garden Minestrone Soup

Ingredients 2 tablespoons olive oil 1 cup white onion diced 1 2 cup celery diced 1 2 cup carrots peeled diced 1 zucchini diced 2 teaspoons minced garlic 14 ounces canned diced tomatoes 32 ounces vegetable stock 1 bay leaf 1 1 2 tablespoons italian seasoning 2 tablespoons tomato paste 15 ounces. Ingredients 3 tbsp olive oil 1 medium onion minced 1 medium zucchini thinly sliced 12 ounce frozen italian cut green beans 1 medium celery stalk diced 1 1 2 tbsp minced garlic 4 cups vegetable broth 30 ounce kidney beans 2 15 ounce cans 30 ounce great northern beans 2 15 ounce cans 14 ounce. Olive garden minestrone soup is super easy to make.

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Cook slowly until beans are almost done check garbanzos they will take the longest about 2 to 2 1 2 hours.

Recipe of olive garden minestrone soup. Start by chopping onions celery carrots and zucchini. Directions slowly saute finely minced onion celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Bring soup to a boil then reduce heat and allow to simmer for 20 minutes.

Sauté the veggies in a little oil until they are soft. This only takes a couple of minutes. Add vegetable broth to pot plus drained tomatoes beans carrot hot water and spices. Saute onion celery garlic green beans and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add the remaining vegetables rice and spices and. Ingredients 3 tablespoons olive oil 1 small minced white onion 1 2 cup chopped zucchini 1 2 cup italian green beans 1 2 stalk minced celery 4 cloves minced garlic 4 cups vegetable broth 2 cans 15 oz red kidney beans drained 2 cans 15 oz great northern or small white beans drained 1 can 14 oz.