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.
How to Make Olive Garden Minestrone Soup
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
Step-by-Step Instructions
Step 1:
Heat the olive oil in a large stockpot over medium heat.
Step 2:
Add the chopped onion, carrots, celery, zucchini, and minced garlic.
Cook for 3-5 minutes, stirring occasionally until the vegetables begin to soften.
Step 3:
Pour in the vegetable broth and canned diced tomatoes.
Stir well to combine.
Step 4:
Add the canned beans, green beans, basil, oregano, salt, and black pepper.
Bring the mixture to a boil.
Step 5:
Stir in the pasta and reduce heat to low.
Simmer for 15-20 minutes or until the pasta and vegetables are tender.
Tips and Tricks for Making This Recipe
Use Fresh Vegetables
Fresh vegetables enhance the flavor and texture of the soup.
Chop them uniformly for even cooking.
Rinse the Beans
Always drain and rinse canned beans to remove excess salt and starch.
This will improve the overall taste.
Customize the Pasta
Use any small pasta you prefer or have on hand.
Adjust the cooking time accordingly.
Let it Rest
Let the soup sit for a few minutes after cooking to allow the flavors to meld.
The soup tastes even better the next day.
Freezing the Soup
This minestrone freezes well, so make a double batch and freeze the leftovers.
Reheat gently on the stove or in the microwave.
What to Serve with Olive Garden Minestrone Soup
Garlic Bread
You can never go wrong with a warm, crusty garlic bread to accompany this minestrone soup.
The garlic and butter flavors complement the rich, vegetable-filled broth perfectly.
Plus, it’s ideal for dipping into the soup.
Caesar Salad
A Caesar Salad can add a nice, crunchy texture to your meal.
The tangy dressing pairs well with the savory soup.
This combination ensures a balanced and satisfying dinner.
Caprese Skewers
These skewers are simple yet elegant, featuring cherry tomatoes, fresh mozzarella, and basil.
Drizzle with a balsamic reduction for an extra flair.
They are a refreshing side that complements the heartiness of the soup.
Parmesan Crisps
For a unique twist, try Parmesan crisps.
These crispy cheese snacks add a delightful crunch.
They are easy to make and bring an extra layer of flavor to your meal.
Lemon Arugula Salad
A light arugula salad with a zesty lemon vinaigrette can brighten your soup experience.
The peppery arugula and citrusy dressing provide a wonderful contrast.
It’s a fresh and unexpected side dish choice.
Variations and Substitutions
A great thing about minestrone soup is its flexibility!
There are many different ways you can make it your own.
Choosing Your Base
You can use pasta, rice, or quinoa depending on your preference.
I love how each one brings a unique texture to the soup.
Protein Options
Adding diced chicken or cooked Italian sausage can elevate the flavor!
These proteins blend wonderfully with the hearty vegetables.
Vegetable Swaps
Feel free to swap out the vegetables to suit your taste.
For example, sweet potatoes or butternut squash can be amazing in this soup.
You can also try adding broccoli, kale, or even spinach.
Broth Alternatives
You can use vegetable broth for a vegetarian version.
Chicken broth can add depth if you’re not sticking to a vegetarian diet.
Spice It Up
Experiment with different herbs and spices!
A pinch of red pepper flakes adds a nice kick.
You can also try thyme, rosemary, or oregano.
Changing up these elements can give your minestrone a whole new character!
How to Store Leftover Olive Garden Minestrone Soup
Place the soup in airtight containers.
Using airtight containers helps keep your soup fresh and prevents it from absorbing any odors from the fridge.
Leave some room at the top of the container for expansion if you plan to freeze it.
Refrigeration Tips
Store the soup in the refrigerator for up to 4 days.
Before refrigerating, allow the soup to cool to room temperature.
Label your container with the date to keep track of how long it’s been stored.
Freezing Instructions
To freeze, pour the soup into freezer-safe containers or heavy-duty freezer bags.
Freeze the soup for up to 3 months.
To save space, you can lay the freezer bags flat until they are frozen solid.
Thawing Tips
Thaw frozen soup in the refrigerator overnight.
You can also place the freezer bag in a bowl of cold water to thaw more quickly.
Always stir the soup well after thawing to recombine any separated ingredients.
Common Mistakes to Avoid
Overcooking the Vegetables
It’s easy to overcook the vegetables, turning them mushy and losing their vibrant colors.
Keep an eye on the cooking time, especially for veggies like zucchini and green beans.
They should be tender but still firm to the bite!
Skipping the Sautéing Stage
Don’t skip the step of sautéing onions, celery, and carrots.
This process, known as making the soffritto, builds a deep, rich flavor base for your soup.
Sauté the vegetables until they are soft and slightly golden for the best taste.
Adding Pasta Too Early
If you add pasta too soon, it will overcook and become too soft.
Add it towards the end of the cooking process.
The pasta should be al dente, cooked but still firm, to provide the best texture.
Olive Garden Minestrone Soup Recipe
- 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
- 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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