Name: Olive Garden Minestrone Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 cup onion, chopped; 1 cup carrot, diced; 1 cup celery, diced; 2 cloves garlic, minced; 1 zucchini, diced; 1 cup green beans, chopped; 1 (14.5 oz) can diced tomatoes; 4 cups vegetable broth; 1 (15 oz) can kidney beans, drained and rinsed; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup small pasta (like ditalini or elbow macaroni); 1 cup spinach or kale

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Minestrone soup is a comforting, hearty dish that brings the warmth of Italy right into your kitchen. Olive Garden’s signature minestrone is a delicious medley of vegetables, beans, and pasta simmered in a fragrant broth. It’s perfect for a cozy family dinner or a quick weeknight meal and is sure to satisfy all those who taste it.

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

Calories per serving: 210
Protein: 10 grams
Carbohydrates: 38 grams
Fat: 4 grams
Fiber: 8 grams
Sugar: 4 grams
Sodium: 800 mg

Why Make This Olive Garden Minestrone Soup

This Olive Garden Minestrone Soup is more than just a meal; it’s an experience. Packed with vibrant vegetables and flavorful broth, every spoonful is nourishing and satisfying. It’s also vegetarian, making it a great option for those seeking plant-based meals. Plus, it provides a perfect opportunity to use up any leftover veggies you have in your fridge. Not to mention, it’s easy to make and can be enjoyed by everyone, from kids to adults.

How to Make Olive Garden Minestrone Soup

Preparing this soup is straightforward and allows the flavors to meld beautifully. Follow the steps below to bring this delightful dish to life!

Ingredients:

2 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, diced
2 cloves garlic, minced
1 zucchini, diced
1 cup green beans, chopped
1 (14.5 oz) can diced tomatoes
4 cups vegetable broth
1 (15 oz) can kidney beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup small pasta (like ditalini or elbow macaroni)
1 cup spinach or kale

Directions:

Step 1: Preparation

In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables have softened and become fragrant.
Step 2: Mixing

Stir in the minced garlic, diced zucchini, and chopped green beans. Cook for another 5 minutes, allowing the flavors to combine beautifully.
Step 3: Cooking

Add the diced tomatoes (with their juice), vegetable broth, drained kidney beans, dried oregano, dried basil, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
Step 4: Finishing

Stir in the small pasta and cook until tender, about 10 minutes. Finally, add the spinach or kale, cooking just until wilted. Serve the soup hot, and enjoy the deliciousness!

How to Serve Olive Garden Minestrone Soup

This soup is versatile and can be served in a variety of ways. For a complete meal, pair it with a slice of warm, crusty bread or a fresh garden salad. Top each bowl with Parmesan cheese for an extra flavor boost, and feel free to add a sprinkle of fresh herbs like parsley or basil for garnish.

How to Store Olive Garden Minestrone Soup

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 4 days. To freezeminestrone soup, allow it to cool completely, then transfer it to a freezer-safe container or a resealable bag. It will keep well in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat until heated through.

Expert Tips for Perfect Olive Garden Minestrone Soup

Use Fresh Ingredients: Fresh vegetables enhance the soup’s flavor and nutrition.
Experiment with Pasta: Ditalini and elbow macaroni work well, but feel free to use any small pasta shapes you have on hand.
Add Protein: For a heartier version, consider adding shredded chicken or sausage.
Adjust for Spice: If you prefer a kick, add a pinch of red pepper flakes.
Herb Substitutions: Fresh herbs can replace dried for a bolder flavor, just remember to add them at the end of cooking.

Delicious Variations

Italian Sausage Minestrone: Brown some Italian sausage in the pot before adding the vegetables for a meaty soup.
Quinoa Minestrone: Replace the pasta with cooked quinoa to make it gluten-free and add extra protein.
Ratatouille-Inspired: Add eggplant and bell peppers for a ratatouille twist on this classic soup.

Frequently Asked Questions

Can I make it vegan?
Yes! The recipe already uses vegetable broth and no animal products, making it entirely vegan-friendly.
What can I substitute for kidney beans?
You can use cannellini beans or black beans instead, depending on your preference.
Can I use frozen vegetables?
Absolutely! Frozen vegetables save time and work well in this recipe. Just add them straight to the pot.
How do I prevent mushy pasta?
To avoid overcooking, consider cooking the pasta separately and adding it to each bowl when serving.
How do I reheat soup without losing flavor?
Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much.

Conclusion

There you have it—a simple yet delicious Olive Garden Minestrone Soup recipe that’s both nourishing and satisfying. With its colorful vegetables and savory broth, this soup is not just a meal but also a comforting hug in a bowl. We encourage you to give this recipe a try the next time you’re in the mood for something cozy and full of flavor. Happy cooking!