We don't go often, but when we go to Olive Garden we often order the unlimited soup and salad. He loves the Zupa Toscano soup and I love the Minestrone. When we went last, I came right home and looked up a copycat recipe and tried it. Delicious!
Olive oil
1 onion, diced
2-3 carrots, peeled and diced
2-3 ribs celery, diced
3 cloves garlic, minced
1 small zucchini, halved and sliced
1 cup cut green beans, fresh or frozen
1 15 oz can red kidney beans
1 15 oz can white beans,
1 big handful fresh spinach
1 quart vegetable or beef broth
1 14 oz can diced tomatoes
1/4 cup tomato paste
about 1/4 cup sugar
1 T. Italian seasoning
1/2 cup uncooked small shell pasta or ditalini
Salt and pepper to taste
Sauté the onion, carrots, and celery in the oil. When softened, add the garlic and sauté 1 more minute. Add the zucchini Cook another minute or two. Stir in the tomato paste and coat the vegetables and sauté. Add the broth, tomatoes, sugar, and Italian seasoning. Bring to a boil. Turn down to med-low heat. Drain the canned beans and add all three kinds of beans. Add the pasta and cook for 10-12 minutes. Add the spinach and cook for another couple of minutes. Season with salt and pepper. Ladle into bowls and top with grated Parmesan cheese.
