Minestrone Soup {Olive Garden Copycat}

bellyfull.net

Kimberley Anderson

2 tablespoons olive oil

1 cup diced onion

1 cup diced carrot

1 cup diced celery

2 cloves garlic (minced)

1 cup Yukon gold potatoes (½ inch-diced)

1 medium zucchini (½ inch-diced)

¼ cup tomato paste

1 teaspoon thyme (roughly chopped)

½ teaspoon dried oregano

6 cups vegetable broth

15 ounces can diced tomatoes (undrained)

1 cup water

2 bay leaves

½ teaspoon kosher salt

½ teaspoon black pepper

1 cup dry ditalini pasta

15 ounces canned kidney beans (drained and rinsed)

2 cups chopped kale (or spinach)

2 tablespoons unsalted butter

fresh chopped parsley , for serving (optional)

grated parmesan , for serving (optional)

Dutch oven bread , for serving (optional)

Directions at bellyfull.net

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