Olive Garden’s Minestrone Soup

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It’s a Top Secret Recipe Version of Olive Garden Minestrone Soup.

Contributed by Kelly Halandras and adapted it for the Ninja.  Original recipe is out of some book, off some shelf, that she bought at some store. 
3 tablespoons olive oil
1 cup minced white onion
1/2 cup zucchini ( I use both zucchini and yellow squash in this one since I had both)
1/2 cup Green Beans (It’s suppose to have Italian green beans, but who ever has those laying around?? I just used plain old frozen green beans)
1/4 cup minced celery
4 teaspoons minced garlic
4 cups vegetable broth 
2 15oz cans red kidney beans, drained
2 15oz cans small white beans or great northern beans, drained
1 14oz can diced tomatoes
1/2 cup julienned or shredded carrot
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta

1. Heat olive oil over medium heat in Ninja. Sauté onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onion begins to turn translucent.

2. Add broth to pot, plus drained beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring soup to a slow boil.

3. Switch the Ninja to slow cooker mode LOW.. add pasta and spinach. Cooking time is up to you. You can serve as soon as the pasta is done, or let it go until you are ready. The longer it sits, the better it gets. LOL


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