Name: Olive Garden Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp olive oil; 1 medium yellow onion ((diced)); 2 carrots ((julienned or shredded)); 2 celery ribs ((thinly sliced)); 1 small to medium zucchini ((sliced and quartered)); 6 cloves garlic ((minced)); 2 bay leaves; 2 tbsps brewers yeast (optional (or to taste)); 1 tbsp Italian seasoning; 1/2 tbsp dried oregano; 1/4 tsp salt ((more or less to taste)); 1/4 tsp black pepper ((more or less to taste)); 1/8 tsp red pepper flakes ((optional)); 4 cups vegetable broth ((960g)); 2 cups water ((480g)); 28 oz canned diced tomatoes ((910g)); 2 tbsp tomato paste; 15 oz canned Great Northern beans ((drained and rinsed)); 15 oz canned Kidney beans ((drained and rinsed)); 1 1/2 cups small pasta shells; 2 cups collard greens ((chopped)); 2 tbsp fresh lemon juice ((optional)); fresh parsley; parmesan cheese ((grated for topping))

In a large heavy bottomed pot (we use a dutch oven), over medium heat, add the oil. Once heated, add in onions, celery, carrots, and zucchini. Saute for 3-5 minutes or until the vegetables are softened. Add garlic, stir, and cook for 30 more seconds.
Add bay leaves, Brewers yeast (if adding), Italian seasoning, oregano, salt, pepper, and red pepper flakes (if adding). Stir together and let cook for 30 seconds.
Add vegetable broth, water, tomatoes, and tomato paste to the pot. Bring to a simmer. Add the white beans, kidney beans, and pasta. Allow to simmer for 12-15 minutes or until pasta is cooked. Add greens and lemon juice (to taste) and allow to cook until softened and wilted (about 4-5 minutes).
Taste and add more seasoning as desired. Remove from heat and serve topped with fresh parsley and parmesan on top.

Olive Garden Minestrone Soup

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