Olive Garden Minestrone Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
225 kcal
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Course
Main Course, Soup
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Cuisine
American
Olive Garden Minestrone Soup
Description
This Olive Garden Minestrone Soup starts by softening carrots, celery, and onions in olive oil, which provides a gentle foundation for the soup's robust vegetable profile. Adding garlic and zucchini adds aromatic depth and texture variation. Seasonings including salt, black pepper, and Italian seasoning help balance the natural sweetness and acidity from canned tomatoes and tomato paste.
Vegetable broth is added and the soup is brought to a simmer, allowing the flavors to meld while softening the vegetables. Beans and small shell pasta added later cook through without becoming mushy, contributing protein and heartiness. The final addition of fresh spinach wilts just before serving, enhancing the soup's freshness and nutritional value. A sprinkle of fresh parsley brightens the finished dish.
This soup can be served as a light meal or as part of a larger dinner. It pairs well with crusty bread for soaking up broth. The variety of vegetables and beans makes it satisfying and nutritious. Preparing components like diced vegetables ahead of time can streamline the cooking process. Substitutions such as frozen vegetables or chicken broth can be made depending on availability and dietary preferences.
Cooking guidelines suggest starting with thicker vegetables like carrots and celery to ensure even cooking, and using a large pot to accommodate simmering and stirring. Sweating vegetables in broth can prevent burning and develop flavor. Cheese such as pecorino romano can be added at serving for additional richness if desired.
Ingredients
- 2 tablespoons olive oil
- 4 carrot sliced
- 4 celery ribs sliced
- 1 onion diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Italian seasoning
- 16 ounces diced tomatoes canned
- 4 ounces tomato paste
- 1 cup green beans cut 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 spinach fresh
- 1 tablespoon parsley minced
Instructions
- In a large stock pot, on medium heat add the olive oil, carrots, celery, and onions. Place a lid on the stock pot and let the vegetables begin to soften.
- Then add the minced garlic and diced zucchini and cook for an additional 5 minutes. Mixing often.
- Next, add the seasonings (salt, pepper, and Italian seasoning) as well as the canned diced tomatoes with juice, green beans, and tomato paste. Mix well then add in the vegetable broth. Mix again, place the lid on the pot and bring to a boil, then reduce to a simmer for 10 minutes.
- Bring the soup back up to a boil. Add the rinsed and drained beans and tiny shell pasta to the pot. Cook for an additional 10-15 minutes or until the pasta is fully cooked (mixing occasionally).
- Pour in the additional 32 ounces of broth. Stir in the fresh spinach, and let sit until wilted. Sprinkle fresh minced parsley just before serving and stir into soup. Ladle into bowls and enjoy.
Notes
- Prepare vegetables in advance by grouping according to cooking time to streamline the process.
- Start cooking with thicker vegetables like carrots and celery first, then add softer vegetables later.
- Frozen vegetables, such as green beans and carrots, may be used as substitutes if fresh are unavailable.
- Vegetable broth keeps the soup vegetarian, but chicken broth works well and can deepen flavor.
- Small shell pasta resembles the Olive Garden version; alternatives like ditalini or small shells can be used.
- Adding a bit of broth while sautéing the vegetables prevents them from burning and speeds cooking.
- Top servings with grated Pecorino Romano cheese if desired.
- A large, heavy-bottomed pot like a 5-quart cast iron works well, but any large soup pot is suitable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1c | |
| Calories | 225kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1093mg | 46% |
| Potassium | 765mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 6529IU | 131% |
| Vitamin C | 21mg | 23% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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