Olive Garden Minestrone Recipe

  Italian Soup

1 cu. finely minced celery
1 cu. finely minced onion
1 cu. finely minced carrot
1/4 cu. butter
1/2 cu. garbanzo beans
1/2 cu. kidney beans
1/2 cu. whole dried peas
3/4 cu. sliced carrots
3/4 cu. sliced celery
3/4 cu. chopped bell pepper
1/2 cu. rice or barley
1 cu shell macaroni
2 Tbls. minced parsley
1 teaspoon oregano
1 tsp. basil
2 tsps. soy sauce
Pepper to taste
Parmesan cheese

Slowly saute finely minced celery, onion and carrot in butter until very brown. Add the peas and beans and 3 quarts water. Cook slowly until beans are almost done (check garbanzos-they will take the longest)about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add macaroni and more water if needed. Ladle into bowls and sprinkle with parmesan cheese
Serve with crusty garlic bread.

Olive Garden Minestrone

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