Olive Garden Minestrone Soup Copycat

Olive Garden Minestrone Soup Copycat

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 10
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Ingredients


1 tsp, leaves Basil, dried
1/2 tsp Black pepper
2 medium Carrots (chopped)
2 can(16oz) Crushed tomatoes canned
1 tsp Garlic powder (heaped)
1 cup Green/yellow string beans, raw (chopped)
3 gm Kale (chopped)
1 tsp Onion powder
1 1/2 tsp Oregano, dried
1 cup Pasta, macaroni, elbow, dry (can use any kind of small pasta)
1 can(s) (15 oz) Red kidney beans, canned, drained (drained and rinsed)
1/4 tsp Salt (to taste)
2 tbsp Vegetable oil
4 cup Vegetable stock/broth
1 can (15oz) White beans, canned (drained, rinsed)
1 medium Yellow onion (chopped)
1 medium Zucchini (chopped)

Instructions


In a large pot heat 2 tbsp oil. Add onion, carrots, kale, and green beans, zucchini, salt and pepper, garlic, onion powder, oregano, and basil and sauté about 10 minutes or until veggies start to soften.

Stir in pasta, beans, tomatoes, and vegetable stock and cook about 15-20 minutes or until pasta is cooked.

Nutrition Facts

Per Portion

Calories 236  
Calories from fat 35  
Calories from saturated fat 14.6  
Total Fat 3.8  g
Saturated Fat 1.6  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.9  g
Monounsaturated Fat 5.4  g
Cholesterol 0  mg
Sodium 669  mg
Potassium 725  mg
Total Carbohydrate 40  g
Dietary Fiber 9.1  g
Sugars 2.7  g
Protein 10.2  g

Dietary servings

Per Portion


Grain 0.4
Meat Alternative 0.5
Vegetables 2.1

Energy sources


Pygal 68% 454.145401946 241.931033126 15% 292.265719739 193.339106528 17% 334.480765822 119.979590645 68% 15% 17% Carbohydrates Fat Protein
Recipe from: Back For Seconds
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