Copycat Olive Garden Minestrone Soup
2 tablespoons olive oil
1 cup finely chopped green cabbage
1/2 cup matchstick carrots
1/2 cup diced onion
1/2 cup sliced celery
1 tablespoon finely chopped garlic
2 teaspoons Italian seasoning
2 tablespoons seasoned vegetable soup base (from 8-oz jar)
1 can (28 oz) whole peeled tomatoes, undrained, cut up or coarsely chopped
1 can (15 oz) dark red kidney beans, drained, rinsed
1 can (15.5 oz) cannellini beans, drained, rinsed
3/4 cup uncooked small pasta shells
1 can (14.5 oz) Italian green beans, drained, rinsed
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1 cup packed fresh spinach, coarsely chopped
1 can (11 oz) refrigerated Pillsbury Original Breadsticks (12 Count)
2 tablespoons butter, melted
1/4 teaspoon garlic powder
In 5-quart Dutch oven, heat oil over medium-high heat. Add cabbage, carrots, onion, celery, garlic, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
Stir in 6 cups water, the vegetable base, tomatoes, kidney and cannellini beans. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover and cook 15 minutes.
Stir in pasta, green beans, zucchini and spinach. Heat to boiling; reduce heat to medium-low. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Meanwhile, bake breadsticks as directed on can. Remove from oven; immediately brush tops with melted butter. In small bowl, mix garlic powder and 1/4 teaspoon coarse salt. Sprinkle mixture lightly onto buttered breadsticks; serve warm with soup.