Olive Garden Minestrone Soup Recipe
Olive Garden's Minestrone Soup is a popular menu item at the restaurant and is a hearty, vegetarian soup filled with a variety of vegetables, beans, and pasta in a tomato-based broth. The soup typically includes ingredients like zucchini, spinach, carrots, celery, onions, tomatoes, kidney beans, cannellini beans, and shell pasta, all seasoned with Italian herbs and spices. It’s a classic and comforting dish, especially for those looking for a lighter or vegetarian option.
Equipment
- Large Pot or Dutch Oven
- Cutting Board & Chef’s Knife
- Wooden Spoon or Ladle
- Measuring Cups And Spoons
- Colander
- Can Opener
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 1 cup fresh spinach roughly chopped
- 1 can 14.5 oz diced tomatoes, with juices
- 4 cups vegetable broth
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1/2 cup small shell pasta
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onions are translucent.
- Stir in the diced zucchini, canned tomatoes (with their juices), and vegetable broth.
- Add the dried basil, oregano, thyme, and a pinch of salt and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, until the vegetables are tender.
- Stir in the drained kidney beans, cannellini beans, and shell pasta. Continue to simmer the soup for an additional 10-15 minutes, or until the pasta is cooked al dente.
- Stir in the chopped spinach and cook for another 2-3 minutes, just until the spinach wilts. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and serve hot, with freshly grated Parmesan cheese on top if desired.