Olive Garden Minestrone Soup

Enjoy a piping hot bowl of Olive Garden Minestrone Soup right from your kitchen! This copycat recipe delivers all the comforting flavors of the restaurant favorite, making it perfect for family dinners or cozy nights in. Packed with fresh vegetables, hearty beans, and rich tomato broth, this minestrone soup is not only delicious but also versatile enough to suit any occasion.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, you’ll have a wholesome meal ready in about 45 minutes.
• Nutritious Ingredients: Loaded with vegetables and beans, this soup offers a healthy dose of vitamins and minerals.
• Great for Meal Prep: Make a big batch to enjoy throughout the week or freeze portions for later.
• Customizable Flavors: Feel free to add your favorite veggies or adjust seasonings to suit your taste.
• Perfect for Everyone: This recipe is vegan-friendly and satisfying for both plant-based eaters and meat lovers alike.

Tools and Preparation

To make Olive Garden Minestrone Soup efficiently, you’ll need some essential kitchen tools. Having these on hand will streamline your cooking process and help you achieve the best results.

Essential Tools and Equipment

• Large Stock Pot
• Wooden Spoon
• Measuring Cups
• Cutting Board
• Chef’s Knife

Importance of Each Tool

• Large Stock Pot: Ideal for holding all the ingredients while allowing even cooking.
• Wooden Spoon: Perfect for stirring without scratching your pot; it helps mix everything well.
• Measuring Cups: Ensure accurate ingredient amounts for consistent flavor every time.

Ingredients

Enjoy a piping hot bowl of Olive Garden Minestrone soup in the comforts of your home. This copycat recipe makes enough for 8-10 hearty servings and is chock-full of vegetables and beans in a rich tomato broth.

For the Base

• 2 tablespoons Olive Oil
• 4 carrots (sliced)
• 4 ribs celery (sliced)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 zucchini (diced)

Seasonings & Broth

• 1 teaspoon Salt
• ¼ teaspoon Black Pepper
• 1 tablespoon Italian Seasoning
• 16 ounces Canned Diced tomatoes
• 4 ounces Tomato Paste
• 1 cup Green Beans (cut into 1-inch pieces)
• 64 ounces Vegetable broth (divided)

Beans & Pasta

• 16 ounces cannellini beans (rinsed and drained)
• 16 ounces Red Kidney Beans (rinsed and drained)
• ½ cup Tiny Shell Pasta

Fresh Additions

• 2 cups fresh spinach
• 1 tablespoon Parsley (minced)

How to Make Olive Garden Minestrone Soup

Step 1: Sauté the Vegetables

In a large stock pot over medium heat, add the olive oil, sliced carrots, celery, and diced onion. Cover with a lid to help soften the vegetables as they cook.

Step 2: Add Garlic and Zucchini

Once the vegetables are softened, stir in the minced garlic and diced zucchini. Cook for an additional 5 minutes while mixing often to prevent burning.

Step 3: Incorporate Seasonings and Tomatoes

Add salt, black pepper, Italian seasoning, canned diced tomatoes with their juice, green beans, and tomato paste. Stir well before pouring in half of the vegetable broth. Mix again, cover with the lid, bring to a boil, then reduce heat to simmer for about 10 minutes.

Step 4: Add Beans and Pasta

Bring the soup back up to a boil. Stir in rinsed cannellini beans, red kidney beans, and tiny shell pasta. Cook for another 10-15 minutes until pasta is fully cooked while stirring occasionally.

Step 5: Final Touches

Pour in the remaining vegetable broth. Stir in fresh spinach until wilted. Before serving, sprinkle fresh minced parsley into the soup and give it one last stir. Ladle into bowls and enjoy!

With this hearty Olive Garden Minestrone Soup recipe at hand, you’ll be able to warm up any evening with comfort food that’s both satisfying and nutritious!

How to Serve Olive Garden Minestrone Soup

Enjoying a bowl of Olive Garden Minestrone soup is an experience that can be enhanced with the right serving suggestions. These ideas will elevate your meal and make it even more enjoyable.

Top with Fresh Ingredients

• Parmesan Cheese: Sprinkle grated Parmesan cheese on top for a rich, nutty flavor.
• Fresh Herbs: Add chopped basil or parsley for a burst of freshness and color.

Pair with Crusty Bread

• Garlic Bread: Serve warm garlic bread on the side to soak up the delicious broth.
• Breadsticks: Enjoy classic breadsticks for a delightful crunch alongside your soup.

Accompany with a Salad

• Caesar Salad: A crisp Caesar salad complements the soup’s flavors perfectly.
• Greek Salad: The tangy olives and feta in a Greek salad provide a refreshing balance.

Enhance with Extra Protein

• Grilled Chicken: For added heartiness, serve grilled chicken slices on top of your soup.
• Chickpeas: Toss in some chickpeas for extra protein and texture.

How to Perfect Olive Garden Minestrone Soup

Perfecting your Olive Garden Minestrone soup can take it from good to great. Here are some tips to ensure your dish is always top-notch.

• Use Fresh Vegetables: Using fresh vegetables will enhance the flavor and nutrition of your soup.
• Season Gradually: Taste while cooking and adjust seasonings gradually for optimal flavor balance.
• Cook Pasta Al Dente: Ensure the tiny shell pasta is cooked al dente to maintain its texture in the soup.
• Let It Rest: Allow the soup to sit for 10 minutes after cooking; this helps flavors meld beautifully.
• Store Properly: If you have leftovers, store them in an airtight container in the fridge for up to three days.

Best Side Dishes for Olive Garden Minestrone Soup

Pairing side dishes with your Olive Garden Minestrone soup can make your meal more satisfying. Here are some excellent options:

1. Garlic Breadsticks: Soft and buttery, these breadsticks are perfect for dipping into the flavorful broth.
2. Caprese Salad: This fresh salad made with tomatoes, basil, and mozzarella adds a lightness that balances the soup’s richness.
3. Bruschetta: Toasted bread topped with diced tomatoes and basil offers a crunchy contrast to the smooth soup.
4. Roasted Vegetables: Seasonal roasted veggies add both color and additional nutrition to your meal.
5. Stuffed Peppers: These hearty peppers filled with rice and veggies complement the minestrone’s flavors well.
6. Cheesy Polenta: Creamy polenta topped with cheese provides a comforting side that pairs nicely with the soup.

Common Mistakes to Avoid

Making Olive Garden Minestrone Soup at home can be easy, but there are common pitfalls to watch out for.

• Bold phrase: Skipping the sauté – Failing to sauté the vegetables first can lead to a less flavorful soup. Always start by cooking your carrots, celery, and onion until they soften before adding other ingredients.

• Bold phrase: Overcooking the pasta – Cooking the tiny shell pasta for too long can make it mushy. Add it towards the end of the cooking process and monitor closely until it’s just al dente.

• Bold phrase: Not rinsing beans – Using unwashed canned beans can introduce excess sodium and affect texture. Be sure to rinse and drain both the cannellini and red kidney beans before adding them to your soup.

• Bold phrase: Ignoring seasoning adjustments – Each vegetable has a different flavor profile; don’t be afraid to taste and adjust seasonings as you go. Adding more salt or herbs can elevate your Olive Garden Minestrone Soup significantly.

• Bold phrase: Neglecting fresh ingredients – Using stale or wilted greens will detract from the freshness of your soup. Always choose fresh spinach and parsley for optimal flavor and nutrition.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3-4 days for best quality.

Freezing Olive Garden Minestrone Soup

• Use freezer-safe containers or bags.
• Label with date; can be frozen for up to 3 months.

Reheating Olive Garden Minestrone Soup

• Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.

• Microwave: Transfer to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through for even heating.

• Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes.

Frequently Asked Questions

Here are some common questions about making Olive Garden Minestrone Soup.

How can I make Olive Garden Minestrone Soup vegan?

You can easily make this soup vegan by ensuring all broth is plant-based and using only vegetables and beans without any animal-derived products.

What are good substitutes for vegetable broth in Olive Garden Minestrone Soup?

You could use homemade vegetable broth or water with additional herbs for flavor as substitutes in your Olive Garden Minestrone Soup recipe.

Can I add more vegetables to my Olive Garden Minestrone Soup?

Absolutely! Feel free to add seasonal vegetables like bell peppers or peas for added nutrition and flavor.

Is Olive Garden Minestrone Soup gluten-free?

To make a gluten-free version of this soup, simply replace the tiny shell pasta with gluten-free pasta alternatives available in stores.

Final Thoughts

Olive Garden Minestrone Soup is a delightful blend of vegetables and beans that brings comfort in every spoonful. It’s versatile enough to adapt based on what’s in season or what you have on hand. Try customizing it with your favorite veggies for a unique twist!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Olive Garden Minestrone Soup

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 8

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Description

Indulge in a warm and nourishing bowl of Olive Garden Minestrone Soup, a delightful copycat recipe that brings the comforting flavors of your favorite Italian restaurant right to your kitchen. This hearty soup is brimming with fresh vegetables, wholesome beans, and a rich tomato broth, making it perfect for family dinners or cozy nights in. Whether enjoyed on its own or paired with crusty bread, this dish is not only delicious but also versatile enough to suit any occasion. With its easy preparation and nutritional benefits, you’ll find this recipe quickly becomes a staple in your meal rotation.

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Ingredients

Scale 1x2x3x

• 2 tablespoons Olive Oil
• 4 carrots (sliced)
• 4 ribs celery (sliced)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 zucchini (diced)
• 1 teaspoon Salt
• ¼ teaspoon Black Pepper
• 1 tablespoon Italian Seasoning
• 16 ounces Canned Diced tomatoes
• 4 ounces Tomato Paste
• 1 cup Green Beans (cut into 1-inch pieces)
• 64 ounces Vegetable broth (divided)
• 16 ounces cannellini beans (rinsed and drained)
• 16 ounces Red Kidney Beans (rinsed and drained)
• ½ cup Tiny Shell Pasta
• 2 cups fresh spinach
• 1 tablespoon Parsley (minced)

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Instructions

1. In a large stock pot over medium heat, sauté olive oil with sliced carrots, celery, and diced onion until softened.
2. Stir in minced garlic and diced zucchini; cook for an additional 5 minutes.
3. Add salt, black pepper, Italian seasoning, canned tomatoes (with juice), green beans, and tomato paste; pour in half of the vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Bring the mixture back to a boil; stir in rinsed cannellini beans, red kidney beans, and tiny shell pasta. Cook for 10-15 minutes until pasta is tender.
5. Stir in remaining vegetable broth and fresh spinach until wilted before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 150
• Sugar: 6g
• Sodium: 600mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg