Olive Garden™ Minestrone Soup Recipe2014-05-08
- Yield : 1 Lg. Pot
- Servings : 4-6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
This is it, the Olive Garden Minestrone Soup recipe everybody is raving about online. It’s a delicious and healthy vegetarian soup made with a variety of beans, pasta and vegetables. It’s all combined in a nice and light tomato and vegetable broth. It’s not a heavy soup, but it will fill you up with plenty of healthy goodness.
Other Olive Garden Recipes
One of the most searched for restaurant recipes, you’ll be proud to serve this to your family or friends. This recipe works very well with the Olive Garden salad recipe and the Olive Garden Breadsticks recipe. Make it an Olive Garden night at your house.
Some people have said the real secret to an authentic Olive Garden Minestrone Soup recipe is to add a bit of red wine to the broth while it’s cooking. While, I didn’t put that into the “official” recipe, I would love to know your thoughts on the recipe if you try it.
This Olive Garden Minestrone Soup Recipe is Easy
This is actually a very easy soup to make, not requiring much in the way of prep work. In fact, this is a great recipe to make up any night of the week and it saves incredibly well in the refrigerator. You can double the batch and have soup to bring to work several times during the week. Whether you’ve tried the original or not, this Olive Garden Minestrone Soup recipe will please just about anyone. Enjoy!
- 3 tablespoons olive oil
- 1 small minced white onion
- 1/2 cup chopped zucchini
- 1/2 cup Italian green beans
- 1/2 stalk minced celery
- 4 cloves minced garlic
- 4 cups vegetable broth
- 2 cans (15 oz) red kidney beans, drained
- 2 cans (15 oz) great northern or small white beans, drained
- 1 can (14 oz) diced tomatoes
- 1/2 cup shredded carrot
- 2 tablespoons minced 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
Measure olive oil into a large stock pot and heat on medium.
Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
Bring to a boil and then reduce to a simmer for 20 minutes.
Add the spinach leaves and the pasta and cook for an additional 20 minutes.