Olive Garden Minestrone Soup
Olive Garden's Minestrone Soup is a hearty, flavorful, and wholesome dish featuring fresh vegetables, beans, pasta, and a savory vegetable broth. It's a perfect comfort food, easy to make, and can be customized to your preferences. Whether you're looking for a quick weeknight dinner or a satisfying lunch, this soup will bring the cozy warmth of Olive Garden right into your home.
Equipment
- 1 large pot (6-quart)
- 1 sharp knife for chopping vegetables
- 1 cutting board
- 1 stirring spoon
- 1 Ladle (for serving)
- 1 measuring cup (for broth and other ingredients)
- 1 can opener (for opening canned tomatoes)
- 1 small pot (optional for cooking pasta separately)
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 4 cloves garlic minced
- 1 15 oz can diced tomatoes
- 1 15 oz can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- 2 bay leaves
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1 cup ditalini or elbow macaroni pasta
- 2 cups fresh spinach chopped
- 1/4 cup grated Parmesan cheese optional, for garnish
- 1 tbsp extra virgin olive oil optional, for garnish
Instructions
- Prepare the Ingredients: Chop all vegetables (onion, carrots, celery, zucchini) into small, bite-sized pieces. Mince the garlic. Drain and rinse the beans. Set aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent. Add the garlic and cook for an additional 1-2 minutes until fragrant.
- Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes (with their juices). Stir in Italian seasoning, bay leaves, salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 20-30 minutes, allowing the flavors to meld.
- Add Beans and Pasta: Add the cannellini beans and pasta to the soup. Let it simmer for another 10-15 minutes, or until the pasta is tender. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot.
- Stir in Spinach: Once the pasta is cooked, stir in the fresh spinach. Let the soup simmer for another 2-3 minutes, or until the spinach wilts into the soup.
- Taste and Adjust Seasonings: Taste the soup and adjust the seasonings as needed—adding more salt, pepper, or Italian seasoning to suit your preferences.
- Serve and Garnish: Ladle the soup into bowls and serve hot. For an extra burst of flavor, sprinkle with freshly grated Parmesan cheese and drizzle a little extra virgin olive oil on top.
- Enjoy: Serve your homemade Minestrone Soup with crusty bread or a fresh side salad.
Notes
- Pasta Tips: If you prefer to cook the pasta separately, cook it in a separate pot and add it to the soup just before serving. This prevents the pasta from absorbing too much broth and becoming too soft.
- Vegetarian Options: This recipe is already vegetarian. For a vegan version, simply omit the Parmesan cheese or replace it with a plant-based alternative.
- Freezing: This soup freezes well. Just allow it to cool completely, then store in an airtight container in the freezer for up to 3 months. When reheating, you may need to add more broth or water to adjust the consistency.
- Customizing the Vegetables: Feel free to add or substitute other vegetables such as green beans, peas, or bell peppers depending on what you have on hand.
- Herbs: Fresh herbs like basil or thyme can be added toward the end of cooking for an extra layer of flavor.