This Copycat Kosher recipe was adapted from topsecretrecipes.com. It is a vegetarian winter “warmer”, with layers of savory flavor, comforting aromas and healthful, filling ingredients. Inspired by the Olive Garden, restaurant "insiders" suggest adding a touch of wine at the very end.
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
1 (14 ounce) cans diced tomatoes, drained
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
Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth, plus tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach and pasta; Cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.
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