Olive Garden Minestrone Soup
User Reviews
4.9
Olive Garden Minestrone Soup
Description
Olive Garden Minestrone Soup begins by sweating onions, celery, carrots, and garlic in olive oil to soften and release their flavors. Diced tomatoes, vegetable stock, tomato paste, Italian seasoning, and bay leaf are added to form a rich broth. White and kidney beans provide protein and creaminess, while green beans and zucchini add fresh vegetable bites. Small shell pasta cooks in the broth until tender. The soup is seasoned with salt and pepper and garnished with fresh parsley for brightness. Its balance of tender vegetables, beans, and pasta in a tomato-based broth results in a well-rounded and satisfying dish.
This soup works well as a light lunch or appetizer and can be paired with crusty bread. The recipe allows flexibility to use leftover vegetables or swap in yellow squash, encouraging practical use of ingredients. For meal prep or freezing, cooking the pasta separately preserves its texture on reheating.
The notes suggest cutting vegetables uniformly for even cooking and layering ingredients to boost flavor depth. Keeping an eye on the pasta prevents mushiness, and adding fresh herbs at the end refreshes the flavor.
Ingredients
- 2 tablespoons olive oil
- 1 cup white onion diced
- 1/2 cup celery diced
- 1/2 cup carrot peeled, diced
- 1 zucchini diced
- 2 teaspoons garlic minced
- 14 ounces diced tomatoes canned
- 32 ounces vegetable stock
- 1 bay leaf
- 1 1/2 tablespoons Italian seasoning
- 2 tablespoons tomato paste
- 15 ounces White beans drained and rinsed, small, canned
- 15 ounces Kidney Beans drained and rinsed, canned
- 1 cup green beans You can use fresh, frozen
- 1/2 cup shell pasta small shaped
- parsley for garnish
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
- Cut vegetables into uniform small pieces for even cooking and good texture.
- Sauté onions, celery, and carrots first to build a strong flavor base and avoid raw tastes.
- Add pasta near the end of cooking to prevent overcooking and mushiness.
- For freezing or meal prep, cook pasta separately and add when reheating to maintain texture.
- You can substitute yellow squash for zucchini or add leftover vegetables to reduce waste.
- Using roasted diced tomatoes imparts a deeper flavor to the soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
