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| Olive Garden Minestrone Soup Recipe |
Few soups and stews have more recipe variations than minestrone, but the Olive Garden Minestrone Soup has the beloved Italian staple made fresh each day in our kitchens.
Hearty vegetables like spinach, zucchini, carrots and celery simmer with northern beans and shell pasta in a light tomato broth. This guilt-free vegetarian classic pairs wonderfully with our famous house salad and garlic breadsticks. Source Olive Garden
Ingredients of Olive Garden Minestrone Soup
Serving Size: 1 (426 g)
Servings Per Recipe: 8
3 tbsp olive oil
1 cup minced white onion (about 1 small onion)
1⁄2 cup chopped zucchini
1⁄2 cup frozen cut Italian cut green beans
1⁄4 cup minced celery (about 1/2 stalk)
4 tsp minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
1 (14 ounce) can diced tomatoes
1⁄2 cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
1 1⁄2 tsp dried oregano
1 1⁄2 tsp salt
1⁄2 tsp ground black pepper
1⁄2 tsp dried basil
1⁄4 tsp dried thyme
3 cups hot water
4 cups fresh Baby Spinach
1⁄2 cup small shell pasta
1 cup minced white onion (about 1 small onion)
1⁄2 cup chopped zucchini
1⁄2 cup frozen cut Italian cut green beans
1⁄4 cup minced celery (about 1/2 stalk)
4 tsp minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
1 (14 ounce) can diced tomatoes
1⁄2 cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
1 1⁄2 tsp dried oregano
1 1⁄2 tsp salt
1⁄2 tsp ground black pepper
1⁄2 tsp dried basil
1⁄4 tsp dried thyme
3 cups hot water
4 cups fresh Baby Spinach
1⁄2 cup small shell pasta
- tbsp (tablespoons)
- tsp (teaspoon)
Instructions Olive Garden Minestrone Soup
- Heat three tablespoons of olive oil over medium heat in a large soup pot.
- Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
- Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
- Makes about eight 1 1/2 cup servings.
Nutrition Info Olive Garden Minestrone Soup
| AMOUNT PER SERVING | % DAILY VALUE |
|---|---|
| Calories 353.5 | |
| Calories from Fat 56 | 16% |
| Total Fat 6.3 g | 9% |
| Saturated Fat 0.9 g | 4% |
| Cholesterol 0 mg | 0% |
| Sodium 471.7 mg | 19% |
| Total Carbohydrate 57.8g | 19% |
| Dietary Fiber 15.2 g | 60% |
| Sugars 3.9 g | 15% |
| Protein 19.2 g | 38% |
Review from employee of Olive Garden Italian Kitchen, about Olive Garden Minestrone Soup Recipe.
"I work at Olive Garden, and every time I dish out a bowl at work for a guest, a crave comes over me the size of the empire state building! And while I could probably get away with it, I don't feel like risking my job for a quick gulp of the best soup ever.
So, I've been scouring the web for something that would satisfy this craving. This recipe was close. Very close.
A few things I'd change to make it more true to the Olive Garden recipe:
I wouldn't chop the zucchini, but slice it. I'd add cabbage. I'd leave out at least one can of beans, and add another can of tomato. It needs more pepper. I'd increase the amount of green beans.
There is something else too, that I can't put my finger on . Maybe I'll do a little digging at work and find out. But anyway, this is really close and very good so thanks for posting."
Olive Garden Minestrone Soup
4/
5
Oleh
admin
