The Olive Garden'S

restaurantreciperecreations.com

Jen Bertotti

¾ cup celery, diced

¾ cup carrots, diced

¾ cup zucchini, cubed

1 cup yellow onion, diced

2 large garlic cloves, grated

2 TBL tomato paste

4 cups vegetable broth

1 16-oz. can of diced tomatoes, juice included

1 cup frozen green beans

2 cups baby spinach, fresh

1 16-oz. can of cannellini beans, rinsed and drained

1 16-oz. can of kidney beans, rinsed and drained

1 box of mini shell pasta

2 tsp. Good Seasons Italian Seasoning

2 pinches Kosher salt

4 to 5 cranks of cracked black pepper

3 TBL EVOO

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