Olive Garden Minestrone Soup Recipe
User Reviews
5
Olive Garden Minestrone Soup Recipe
Description
The Olive Garden Minestrone Soup Recipe blends vegetables like onions, carrots, celery, squash, and spinach with cannellini and kidney beans and ditalini pasta in a vegetable broth enriched with fire-roasted tomatoes, tomato paste, and Italian herbs. The method involves sautéing the aromatic vegetables, then simmering the combination until the pasta reaches an al dente texture, ensuring the soup maintains body and fresh vegetable taste. The use of mixed beans and green beans adds distinct textures and plant proteins.
The flavors are enhanced by dried oregano, parsley, and a touch of sugar to balance tomato acidity. Incorporating the spinach at the end preserves its vibrant color and fresh flavor. This soup suits a light meal offering warmth and nourishment, and works well served with crusty bread or a side salad.
Storage guidance suggests cooling the soup before refrigerating for up to 4-5 days, or freezing in portions for up to 4-5 months. Using elbow pasta as an alternative to ditalini and making your own Italian seasoning can customize flavor. Adding spinach late preserves texture.
Ingredients
- 2 tablespoons neutral cooking oil avocado or olive, generic cooking oil
- 1 cup onion finely diced
- 2 celery cut into ½-inch slices, stalks
- 1 cup carrot quartered, cut into ½-inch pieces
- 3 cloves garlic finely minced
- 6 cups vegetable broth regular sodium
- 1 fire-roasted tomatoes 15-ounce can
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 tablespoon sugar optional
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ - ½ teaspoon red pepper flakes optional
- 1 squash quartered, cut into ½-inch pieces, or zucchini
- 1 cannelini beans canned, rinsed and drained, 15-ounce can
- 1 red kidney beans canned, rinsed and drained, 15-ounce can
- ½ cup ditalini pasta or elbow
- ¾ cup green beans frozen
- 2 cups spinach coarsely chopped
Instructions
- Add oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Pour in the vegetable broth and add the tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar, salt, black pepper and red pepper flakes. Mix until it is all well combined. Increase the heat to high and bring everything to a boil.
- Once boiling, add the squash and the rinsed and drained beans. Bring everything back to a boil and then add the pasta and frozen green beans. Reduce the heat to medium-high and boil for 7-8 minutes, or until the pasta is al dente.
- Stir in the chopped spinach and turn off the heat. Let the soup sit for a few minutes before serving.
Notes
- Prepare your own Italian seasoning blend for enhanced flavor.
- Elbow pasta is a suitable alternative to ditalini.
- Add spinach just before finishing to keep its freshness and texture.
- Allow soup to cool fully before storing in an airtight container in the refrigerator for up to 4 to 5 days.
- Freeze leftovers in suitable containers or portioned bags for up to 4 to 5 months for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 1781mg | 74% |
| Potassium | 763mg | 16% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
| Vitamin A | 5806IU | 116% |
| Vitamin C | 19mg | 21% |
| Calcium | 186mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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