Here's a great Olive Garden copycat soup to have with salad and bread.  Feeds 7 for station 1.  I made it with Zack's Focaccia Bread!

Ingredients

• • 3 tablespoons olive oil
  • 1 cup minced white onion ( about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut Italian cut green beans
  • 1/4 cup minced celery ( about 1/2 stalk)
  • 4 teaspoons minced garlic ( about 4 cloves)
  • 4 cups vegetable broth ( Swanson is good *note ( Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) cans diced tomatoes
  • 1/2 cup carrot ( julienned or shredded)
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh Baby Spinach
  • 1/2 cup small shell pasta

  • ---

    Directions

  • Heat three tablespoons of olive oil over medium heat in a large soup pot.
  • Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  • Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  • Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  • Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  • Makes about eight 1 1/2 cup servings.