Olive Garden Minestrone Soup Recipe
Imagine a bowl filled with fresh vegetables, beans, pasta, and a savory tomato broth.This version is not only easy to prepare but also incredibly satisfying.My secret tip for the best taste is to simmer the soup just long enough for all the flavors to meld together without overcooking the vegetables.I love this recipe because it’s a breeze to customize with whatever vegetables are in season.Plus, it's perfect for those days when you need a nourishing, comforting meal.
Ingredients
- 2 tbsp Olive Oil
- 1 Onion chopped
- 3 Carrots chopped
- 2 stalks Celery chopped
- 1 Zucchini chopped
- 4 cloves Garlic minced
- 4 cups Vegetable Broth
- 1 can Diced Tomatoes 28 oz.
- 1 can Kidney Beans 15 oz., drained and rinsed
- 1 can Great Northern Beans 15 oz., drained and rinsed
- 1 cup Green Beans trimmed and cut into 1-inch pieces
- 1/2 cup Small Pasta such as ditalini
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the chopped onion, carrots, celery, zucchini, and minced garlic.
- Cook for 3-5 minutes, stirring occasionally until the vegetables begin to soften.
- Pour in the vegetable broth and canned diced tomatoes.
- Stir well to combine.
- Add the canned beans, green beans, basil, oregano, salt, and black pepper.
- Bring the mixture to a boil.
- Stir in the pasta and reduce heat to low.
- Simmer for 15-20 minutes or until the pasta and vegetables are tender.
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