why make this recipe
Copycat Olive Garden Minestrone Soup is a delightful dish that brings the flavor of the restaurant right to your kitchen. It’s packed with vegetables, beans, and pasta, making it healthy and hearty. This soup is not only delicious but also easy to prepare. Making it at home allows you to customize the ingredients and control what goes into it. Enjoying a comforting bowl of this minestrone soup can brighten any day, especially during the colder months.
how to make Copycat Olive Garden Minestrone Soup
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 cup green beans, cut into bite-sized pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup small pasta (like ditalini or elbow)
- 1 cup spinach, chopped
- Grated Parmesan cheese, for serving (optional)
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Stir in the carrots, celery, zucchini, bell pepper, and green beans. Cook for another 5-7 minutes until the vegetables are tender.
- Add the diced tomatoes (with juice), vegetable broth, kidney beans, basil, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Once boiling, add the pasta. Reduce the heat and let it simmer for about 10-15 minutes, or until the pasta is cooked to your liking.
- Stir in the spinach just before serving. Cook until it wilts, about 1-2 minutes.
- Taste and adjust seasoning if needed. Serve hot with grated Parmesan cheese on top, if desired.
how to serve Copycat Olive Garden Minestrone Soup
Serve the minestrone soup hot in bowls. You can top it with some grated Parmesan cheese for extra flavor. A slice of crusty bread or a side salad pairs wonderfully with the soup. It’s perfect for a light lunch or as a starter for dinner.
how to store Copycat Olive Garden Minestrone Soup
Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove or in the microwave until warmed through.
tips to make Copycat Olive Garden Minestrone Soup
- Feel free to add any vegetables you like or have on hand. Potatoes, peas, or corn work well too.
- Use vegetable broth for a vegetarian option or chicken broth if you prefer a non-vegetarian version.
- For added protein, consider adding some cooked chicken or sausage.
- Adjust the seasoning to match your taste. If you like it spicy, you can add red pepper flakes.
variation
You can make a gluten-free version of this soup by using gluten-free pasta. Additionally, for a more filling soup, add some cooked quinoa or lentils.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can be used in place of fresh ones. Just add them in when you are supposed to add the fresh vegetables.
Is minestrone soup healthy?
Yes, minestrone soup is generally healthy. It is full of vegetables and can be made with low-sodium broth and beans, making it nutritious.
Can I make this soup ahead of time?
Absolutely! You can prepare this soup a day ahead and let the flavors meld in the fridge. Just reheat it before serving.
Copycat Olive Garden Minestrone Soup
Ingredients
Vegetables & Base
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 cup green beans, cut into bite-sized pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) kidney beans, rinsed and drained
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Pasta & Greens
- 1 cup small pasta (like ditalini or elbow)
- 1 cup spinach, chopped
- Grated to taste Parmesan cheese, for serving (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent.
Cooking
- Stir in the carrots, celery, zucchini, bell pepper, and green beans. Cook for another 5-7 minutes until the vegetables are tender.
- Add the diced tomatoes (with juice), vegetable broth, kidney beans, basil, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Once boiling, add the pasta. Reduce the heat and let it simmer for about 10-15 minutes, or until the pasta is cooked to your liking.
- Stir in the spinach just before serving. Cook until it wilts, about 1-2 minutes.
- Taste and adjust seasoning if needed. Serve hot with grated Parmesan cheese on top, if desired.