Olive Garden Minestrone Soup
User Reviews
4.9
147 reviews
Excellent
Olive Garden Minestrone Soup
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Enjoy Olive Garden Minestrone soup even more when you make it from scratch!
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Ingredients
- 2 tablespoons olive oil
- 1 cup white onion diced
- 1/2 cup celery diced
- 1/2 cup carrots peeled, diced
- 1 zucchini diced
- 2 teaspoons minced garlic
- 14 ounces canned diced tomatoes
- 32 ounces vegetable stock
- 1 bay leaf
- 1 1/2 tablespoons Italian seasoning
- 2 tablespoons tomato paste
- 15 ounces canned small white beans drained and rinsed
- 15 ounces canned kidney beans drained and rinsed
- 1 cup frozen green beans You can use fresh
- 1/2 cup small shell shaped pasta
- Parsley for Garnish
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Instructions
- Heat olive oil in a large stockpot over medium heat.
- When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
- Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
- Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
- Season with salt and pepper.
- If desired, garnish with parsley.
Notes
- Variations on this soup!
- 🔪 Size Matters: Cut all vegetables into similar-sized pieces (about 1/2 inch) for even cooking and the perfect spoonful every time. Smaller, uniform pieces also help the soup cook faster and ensure every bite has a good mix of ingredients.
- ⏰ Layer Your Flavors: Start by sautéing the onions, celery, and carrots (the holy trinity) until they're soft and fragrant before adding other ingredients. This builds a strong flavor foundation and prevents any raw vegetable taste in your finished soup.
- 🥄 Don't Rush the Pasta: Add the pasta near the end of cooking and keep an eye on it - overcooked pasta can become mushy. For meal prep or if you plan to freeze portions, consider cooking the pasta separately and adding it to individual servings to maintain the perfect texture.
- You can use roasted diced tomatoes for a fun flavor.
- Consider using yellow squash instead of zucchini.
- Add more fresh vegetables if desired.
- If you have left over vegetables in your refrigerator consider adding them to this recipe. It's a great way to use up left overs. (My Grandmother would call this soup "Got to Go Soup."
Nutrition Information
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Calories
204kcal
(10%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
710mg
(30%)
Potassium
755mg
(22%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
1885IU
(38%)
Vitamin C
14.4mg
(16%)
Calcium
115mg
(12%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 710mg | 30% |
| Potassium | 755mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1885IU | 38% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 115mg | 12% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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