I used to absolutely love Olive Garden’s Minestrone soup. This oil free version rivals the OG.
1 yellow onion
2 cloves of garlic
2 stalks of celery
1 large potato
2 large carrots
1 (28 ounce) can of fire roasted crushed tomatoes
1 (15 ounce) can or 2 cups of cooked kidney beans, rinsed and drained
6-8 cups of vegetable broth
1 teaspoon of Italian seasoning
¼ cup of fresh chopped parsley
¼ teaspoon of red pepper flakes
1 teaspoon of sea salt
½ teaspoon of black pepper
4 ounces of shell noodles (I used Banza)
Add a splash of vegetable broth to a large skillet and bring to medium heat. Add diced onions and garlic. Stir well and let cook for 3-4 minutes or until onions start to become translucent. Next, add in the chopped celery and carrots and cook for another 5-6 minutes. If the skillet starts to dry, feel free to add another splash of vegetable broth. Next, Add chopped zucchini, potato, fire roasted tomatoes, beans, vegetable broth, chopped parsley and seasoning. Pretty much add all the remaining ingredients minus the noodles. Mix well, bring to a boil and let simmer for 45 minutes. Add noodles and cook for another 12-14 minutes or until noodles reach desired texture. Let cool and serve!