Olive Garden Minestrone Soup

We don't have Olive Garden's up here and I love their soup. I found this recipe that claims to be the exact one that they use. I have to say that it is pretty darn close. Now to learn how to make the breadsticks!!!

Pepper added by Joey - 3 shakes

Ingredients
3 tablespoons olive oil
1 cup minced white onion
1/2 cup chopped zucchini
1/4 cup minced celery
4 teaspoons minced garlic
4 cups vegetable broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans, drained
1 (14 ounce) can diced tomato (not drained)
1/2 cup carrot, julienne
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

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, and spices.
4. Bring a pot of water to boil and cook the pasta for 3 minutes.
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
6. Add spinach leaves and pasta and cook for an additional 10 minutes or until desired consistency.

French Onion Soup

Joey always has this when we travel. Our our cruise last year he had it every single day. So I looked for a simple and easy recipe to make at home. The hardest part is chopping the onions without crying.

The soup turned out awesome, but keep in mind how long it takes to brown the onions (an hour).

Pepper added by Joey - a tiny bit

Ingredients

3 tablespoons butter
3 tablespoons oil
5 large onions, peeled and sliced thinly
Splash of water
1/2 cup brandy
3 sprigs fresh thyme
6 cups chicken broth

Salt and pepper
4 slices slices bread, cut into rounds to fit bowls, toasted
2 cups swiss cheese, grated

1. Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.

* make sure you are using a large pot so that the onions can caramelize.
2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

4. When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
5. Season with salt and pepper and let simmer for 15 minutes.
6. Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
7. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
8. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

Potato and Broccoli Soup

Nothing beats hot soup on a cold snowy night.

Pepper added by Joey - 4 loooong shakes

Ingredients
1/4 cup all-purpose flour
2 cans low-sodium fat-free chicken broth
3 cups peeled, cubed potato
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups milk
1 cup sharp Cheddar cheese, shredded
4 tablespoons fully cooked bacon pieces
4 teaspoons chopped green onions

1. Add chicken broth (reserve 1/3 cup for later), potatoes, broccoli and onion to a large pot.
2. Bring to boil, cover, reduce heat and simmer for 8 minutes.
3. Whisk together flour and the reserved 1/3 cup chicken broth. Add to pot.
4. Cook, stirring often for 5 minutes.
5. Stir in milk and cheese allowing to cook over medium heat until cheese melts.
6. Top each serving with bacon and green onion.