GARDEN OLIVE SOUP VIDEO

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Sunday, June 17, 2012

Olive Garden Capellini Primavera


Olive Garden Capellini Primavera

OLIVE GARDEN SOUP RECIPE INGREDIENTS
* 1/4 pound Butter
* 1 1/2 cup Onion -- chop
* 3/4 cup Carrots -- julienne
* 12 ounces Broccoli florets (1" pieces)
* 8 ounces Mushrooms -- sliced
* 1 1/4 cup Yellow squash (sliced thin/halved)
* 1 teaspoon Garlic -- minced
* 1 1/2 cup Water
* 1 tablespoon Beef bouillon granules
* 1/4 cup Oil-packed sun-dried tomatoes, minced
* 1 1/4 cup Crushed tomatoes in puree
* 1 tablespoon Fresh parsley -- chop fine
* 1/4 teaspoon Oregano
* 1/4 teaspoon Rosemary -- ground
* 1/8 teaspoon Crushed red pepper flakes
* 1 pound Fresh angel hair pasta -- cooked and drained
* 1/2 cup Parmesan cheese

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

1. First of all melt butter in a Dutch oven over medium heat. Saute onions, carrots and broccoli for 5 minutes. And then add mushrooms, squash and garlic and saute for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer.
2. Next is to cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve. Enjoy it !
olive-garden-style-zuppa-toscana

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