Craving that warm, comforting bowl of Olive Garden Minestrone soup but don't want to leave the house? This easy copycat recipe lets you recreate the restaurant's beloved flavors right in your own kitchen! We'll guide you through a simple, straightforward process that delivers a rich and satisfying soup, bursting with fresh vegetables and perfectly balanced herbs and spices. Forget expensive takeout – this recipe is budget-friendly and uses readily available ingredients.
This homemade version captures the essence of Olive Garden's signature minestrone, delivering a taste that rivals the restaurant's offering. You’ll be amazed at how easy it is to create this delicious and hearty soup from scratch. Ready to dive into the deliciousness? Let's get started with our step-by-step guide!
Tools Needed
- Pot
- Cutting board
- Knife
- Colander
Ingredients
- Garlic
- Olive oil: 1/4 cup
- Vegetable broth: 4 cups
- Celery
- Carrots
- Zucchini
- Salt
- Pepper
- Italian seasoning: 1 tbsp
- Onions
- Diced tomatoes (canned): 1 can
- Cannellini beans (canned): 1 can
- Dark red kidney beans (canned): 1 can
- Tomato paste: 2-3 tbsp
- Small shell pasta: 1/2 lb box
- Spinach
- Frozen green beans
Step-by-Step Instructions
Step 1. Sauté Vegetables and Aromatics
- Heat olive oil in a pot over medium-high heat. Add onions, celery, and carrots. Cook until softened and onions are translucent.
- Add minced garlic and cook briefly. Then, stir in tomato paste.
- Add zucchini.
Step 2. Simmer the Soup
- Add Italian seasoning, pepper, and salt to the pot. Stir in vegetable broth, green beans, and diced tomatoes.
- Add spinach.
- Drain and rinse cannellini beans and dark red kidney beans.
- Add beans to the pot. Add a little water if needed. Cook until vegetables are tender.
Step 3. Prepare Pasta and Beans
- Wash and chop all vegetables into similar-sized pieces. Chop frozen green beans into bite-sized pieces.
- Boil pasta separately in salted water until al dente.
- Drain and rinse cannellini beans and dark red kidney beans.
Step 4. Combine and Finish
- Add cooked pasta to the soup. Taste and adjust seasoning.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- You can use fresh green beans instead of frozen, but avoid canned green beans.
- Adding garlic after the onions and other vegetables soften prevents burning.
- You can add more broth or chicken broth for a less chunky consistency.
- This soup is also delicious gluten-free using gluten-free pasta.
- Feel free to customize the vegetables to your liking.
Nutrition
- Calories: approximately 600-700
- Fat: 15-20g
- Carbs: 100-120g
- Protein: 25-30g
FAQs
1. Can I use canned vegetables instead of fresh?
Yes, for convenience, you can substitute canned diced tomatoes, beans, and carrots. Just be sure to drain them well before adding them to the soup.
2. How can I make this soup vegetarian/vegan?
To make it vegetarian, simply omit the pancetta or substitute with a vegetarian alternative like mushrooms. For a vegan version, use vegetable broth instead of chicken broth and omit the pancetta entirely.
Enjoy your delicious homemade Olive Garden copycat Minestrone soup! This recipe is perfect for a cozy weeknight meal or a satisfying weekend lunch. We hope you savor every flavorful spoonful!