Cooked - Minestrone Soup (à la Olive Garden)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Minestrone Soup (à la Olive Garden)

10.0

2 medium yellow onions (diced (about 1 cup))

2 stalks celery (diced (about 1 cup))

2 tablespoons extra virgin olive oil

2 large carrots (diced (about 1 cup))

1 cup fresh green beans (trimmed and cut into 1-inch pieces)

2 tablespoons tomato paste

1 can (15 ounces fire-roasted diced tomatoes, including juices)

1 can (15 ounces white beans (cannellini or navy), drained and rinsed)

1 can (15 ounces red kidney beans, drained and rinsed)

6 cups vegetable stock or chicken stock

1 tablespoon dried Italian seasoning

1 medium zucchini (sliced into half-moons)

2 cups fresh spinach (roughly chopped)

⅔ cup small shell pasta

Kosher salt and fresh ground black pepper (to taste)

Fresh parsley (chopped (optional garnish))

Grated parmesan cheese (optional garnish)

Sauté the Base Vegetables: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add onion and celery. Cook until softened and fragrant, about 5 minutes, stirring occasionally.
Build the Soup Base: Add carrots, green beans, tomato paste, diced tomatoes, white beans, kidney beans, stock, and Italian seasoning. Stir to combine and bring the soup to a boil.
Simmer: Reduce the heat to medium-low and simmer uncovered for 10 minutes. This helps the flavors meld together.
Add Quick-Cooking Veggies & Pasta: Stir in zucchini, spinach, and pasta. Cook until the pasta is al dente, about 10 minutes. Stir occasionally so the pasta doesn’t stick to the bottom.
Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove from heat. Ladle soup into bowls and garnish with parsley or parmesan, if desired. Serve immediately with breadsticks or crusty bread.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 41 weeks ago

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