Soup's on!

It's a great day for soup. My all time favorite soup is Olive Gardens' Minestrone. My friend found a recipe that is a close second.

Copycat Olive Garden Minestrone Soup by Todd Wilbur

SERVES 8
Ingredients:

* 3 tablespoons olive oil
* 1 cup minced white onion (about 1 small onion)
* 1/2 cup chopped zucchini
* 1/2 cup frozen cut italian green beans
* 1/4 cup minced celery (about 1/2 stalk)
* 4 teaspoons minced garlic (about 4 cloves)
* 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
* 2 (15 ounce) cans red kidney beans, drained
* 2 (15 ounce) cans small white beans or great northern beans, drained
* 1 (14 ounce) can diced tomatoes
* 1/2 cup carrot, julienned or shredded
* 2 tablespoons minced fresh parsley
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried basil
* 1/4 teaspoon dried thyme
* 3 cups hot water
* 4 cups fresh baby spinach
* 1/2 cup small shell pasta

Directions

1.Heat three tablespoons of olive oil over medium heat in a large soup pot.
2.Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3.Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4.Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5.Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.


This is the last day my in-laws are here and it has decided to snow,and I'm sure the kids are going to request a redneck sled ride.