Olive Garden Minestrone Soup

• total time: 22 minutes

Ingredients

4 cloves garlic, minced

1 yellow onion, medium, chopped

2 carrots, diced

2 stalks celery, diced

2 yellow potatoes, diced

2 tsp dried oregano

½ tsp salt

¼ tsp black pepper

5 cups vegetable broth

28 oz canned diced tomatoes

15 oz canned chickpeas, or beans of choice, drained and rinsed

1½ cup whole wheat pasta shells

1 cup fresh parsley, chopped

Directions

In a large pot, combine the garlic and onion with 1 to 2 tablespoons of olive oil, and saute until softened, approximately 3 minutes.

Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes.

Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired.

Comment "😍" if you want to try this!