2 cloves garlic, chopped
3 cups veggie broth ( I used homemade), divided
1/2 cup potatoes, diced
1/2 a zucchini, diced
1/4-1/2 cup fresh or frozen green beans, chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
onion powder, to taste
garlic salt, to taste
oregano, to taste
Italian seasoning, to taste
2 cups water
1 can (15 ounces) diced tomatoes
1/4 cup corn
1 bunch fresh basil
1 bunch fresh parsley
2 cups baby spinach
1. Heat garlic on medium heat for a minute or two. Add 1 cup veggie broth and boil for a few minutes.
2. Add chopped vegetables and spices, and saute for 10 minutes. Add the remaining broth, water, corn and tomatoes with the fresh basil and parsley, and simmer for 30 minutes.
3. Add the spinach and simmer another 15-20 minutes.
Source of recipe: This recipe was inspired by the copycat Olive Garden minestrone recipe, and I modified from there.