Olive Garden Minestrone Soup Recipe

Can you imagine your life without Olive Garden? This Italian-American chain restaurant has brought us so many wonderful creations, but in my opinion, their best dishes are the basic ones they have perfected over the years. One of the stand out dishes for me is their Olive Garden Minestrone Soup.

Their minestrone soup is by far my favorite! Especially when served with their legendary breadsticks and a side of crispy salad leaves.

For those who aren’t so lucky to have one close-by, this recipe is for you so you can also experience this great culinary creation. You can make this minestrone soup all year-round and is also a great meal-prep recipe.

Simply buy pre-cut ingredients or include the prep in your weekly schedule. This will save you a lot of time and you can simply leave the soup to simmer until done while continuing with other work.

This recipe, although it does take a while to cook, is incredibly easy to make. Although it does have a few steps, if you are very short on time you can also just combine all of the ingredients in a large pot and simmer until they are cooked through.

This is a must-try, life-changing recipe that will be the new talk of the town. And of course, it is also incredibly satisfying to make soups from scratch and will also save you a ton of money.

How To Make Olive Garden Minestrone Soup

Heat the olive oil in a large stockpot and sauté the diced onions, celery and carrots for about 2-3 minutes or until the ingredients begin to sweat.

Add the garlic, tomato paste, Italian seasoning and bay leaf and mix through. Allow these ingredients to fry for about 1 minute, just to release all of the flavors.

Add the canned diced tomatoes and vegetable stock and bring the pot to a boil. Once boiling, reduce the heat and allow the soup to simmer for about 8-10 minutes.

Add the drained white beans, kidney beans, green beans and shelled pasta and simmer for another 10-15 minutes or until the vegetables are tender and the pasta is cooked to al dente.

Season with salt and freshly ground black pepper and garnish with chopped parsley. Serve the soup like you would any other, with a side of bread or freshly made salad.

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Olive Garden Minestrone Soup

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Recipe by Laura Ritterman Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

201

kcal

This Olive Garden minestrone soup is a very easy recipe to make which really hits the spot during the colder seasons.

Ingredients

• 2 tablespoons olive oil

• 1 large onion, diced

• 1 stem celery, washed and diced

• 1 large carrot, peeled and diced

• 1 medium zucchini, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 ½ teaspoons Italian seasoning

• 1 bay leaf

• 14 ounces canned diced tomatoes

• 32 ounces vegetable stock

• 15 ounces canned small white beans, drained and rinsed

• 15 ounces canned kidney beans, drained and rinsed

• 1 cup fresh or frozen green beans

• ½ cup small shell pasta

• Parsley, for garnish

Directions

• Heat the olive oil in a large stockpot over medium heat.
• Add the diced onions, celery and carrots and sauté for 2-3 minutes or until the onions become translucent. Add the garlic and a pinch of salt and fry for another minute to help the vegetables sweat and release their flavors.
• Add the tomato paste, Italian seasoning and bay leaf and mix through all the vegetables. Allow these ingredients to also fry for a minute or two.
• Add the canned diced tomatoes and vegetable stock. Bring the mixture to a boil and then turn it down to a simmer.
• Simmer the mixture for 8-10 minutes, and then add the white beans, kidney beans, green beans and shelled pasta. Simmer for 10-15 minutes or until the vegetables are tender and the pasta is cooked to al dente.
• Season with salt and freshly ground black pepper and garnish with some freshly chopped parsley.
• You can serve the minestrone soup with a side of buttered bread, breadsticks, and crackers or, my favorite, a fresh and crispy salad.

Notes

• This recipe is an incredible vegetarian soup that can also easily become vegan. The only ingredients you will have to check are the vegetable stock (which is usually vegan) and the pasta shelf.
• You can make this recipe healthier by reducing the salt content by either adding less fine salt or by using a low-sodium vegetable stock.

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Tips & Tricks

• If you do not like canned tomatoes, you can substitute it with 2 medium or 1 large tomato. Simply dice the tomatoes and add them to the mixture. You will have to cook them for about 3 minutes before adding the vegetable stock and continuing with the recipe.

• You can save a lot of time with this recipe by buying pre-prepped vegetables (already peeled and diced vegetables) or you can buy a vegetable soup mix (a mixture of prepped vegetables that goes into a minestrone soup).

• This soup will last in an air-tight container in the refrigerator for up to 3 days without losing its flavor and texture. Make sure to reheat the minestrone before serving.

• Like previously mentioned, you can simply add all of the ingredients in a large pot to cook until done.

• Now, you might question why there are steps in this recipe then, but the steps ensure that you release the flavors of the ingredients and that you create different textures within the soup which is not life-or-death, but it does make a difference.

Conclusion

Now you can have a delicious Olive Garden minestrone soup without leaving your home!

This recipe is the best to use because although it is already incredibly easy, it still has a ton of shortcuts to make your life much easier. These will not affect the delicious flavor and you will still have a great tasting soup with lots of texture.

You can easily adapt the recipe and remove or add many other ingredients to make it meet your preferences.

A must-try recipe that will be a new staple in your home and an easy go-to dinner any time of the year.

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