November 4, 2014

Olive Garden Minestrone Soup {CopyCat Recipe}

What's better than soup on a chilly day?

This soup is chock full of vegetables and smells incredibly good ;)
Plus, it's my go-to for dinner after a crazy day with no time to cook!

And there's no need for "canned" beans or tomatoes either; use as many fresh ingredients as possible that are devoid of preservatives and excess sodium! I didn't even use vegetable broth and this still comes out extremely flavorful :)

Recipe: Minestrone Soup
By: Hannah Claudia

1.5 cups of dry pinto beans
3 cups of water
1.5 cups of dry black beans
3 cups of water

4 cloves of garlic, minced
4 stalks of celery, chopped
3 carrots, diced
1/2 onion, minced
2 cups of bell peppers, finely chopped

4 tomatoes, chopped (a little over 2 cups)
2 tablespoons of sundried tomatoes (packed in oil), chopped
1-2 cups of water or any kind of vegetable broth

2 cups of frozen spinach
1 zucchini, quartered and chopped
1/4 cup of parsley, coarsely chopped
1 cup of mushrooms, quartered

black pepper, little bit of salt, oregano
1 bay leaf


1. In two separate pots, cook the beans. (DONT FORGET TO RINSE THE BEANS WELL BEFORE COOKING!!!!)
2. Once the beans are soft, drain the black beans. Keep the pinto beans in the water that they were cooking in! (Adds really great flavor)
3. Add a drizzle of oil to a very large pot, and sautee the garlic, carrots, onions, celery, and bell peppers. 
4. Add the spices (season to taste)
5. Once they've softened, add the tomatoes, sundried tomatoes, and beans (and reserved pinto bean "stock").
6. Add additional water to cover everything. Add the bay leaf. Bring to a boil, and simmer for about 30-40 minutes.
7. Add the spinach, zucchini, parsley, and mushrooms. Cook for an additional 30 minutes. 

xoox, hannah

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