Olive Garden Minestrone

We're all packed and ready to go. Unfortunately, we're not supposed to leave for another 2 hours. This is how Isaac and I always get ready, and then we pace the house, bored and restless, until we finally get to go.

So in the meantime, here's the much-requested and fantastic recipe for Olive Garden Minestrone. It tastes just like the restaurant's, and it's ridiculously healthy for you. I've made it 3 times in the month and half since I found the recipe (in a book called Top Secret Restaurant Recipes by Todd Wilbur).

Ingredients: 3 tbsp olive oil, 1 small diced onion, 1/2 c zucchini, 1/2 c green beans, 1/4 c celery, 4 cloves garlic, 4 c vegetable or chicken broth, 2 15-oz cans kidney beans, 2 15-oz cans white beans, 14-oz can diced tomatoes, 1/2 c shredded or sliced carrots, 2 tbsp fresh parsley, 1 1/2 tsp oregano, 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp basil, 1/4 tsp thyme, 2 bay leaves, 3 c water, 4 c fresh spinach, 1 c small seashell pasa

Directions: Saute onion, zucchini, green beans, celery, and garlic in olive oil 5 min until onions turn translucent. Add broth, beans, tomatoes, carrots, spices, and hot water. Bring to a boil, then simmer 20 min. Add spinach leaves and pasta and simmer 20 more minutes. Serve with lots of parmesan cheese!