Best Copycat Olive Garden Minestrone Soup By Todd Wilbur Recipes

OLIVE GARDEN MINESTRONE SOUP

Olive Garden Minestrone Soup image

Enjoy Olive Garden Minestrone soup even more when you make it from scratch!

Provided by Stephanie Manley

Categories Soup

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup white onion (diced)
1/2 cup celery (diced)
1/2 cup carrots (peeled, diced)
1 zucchini (diced)
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans (drained and rinsed)
15 ounces canned kidney beans (drained and rinsed)
1 cup frozen green beans (You can use fresh)
1/2 cup small shell shaped pasta
parsley for garnish

Steps:

Heat olive oil in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
If desired, garnish with parsley.

Nutrition Facts : Calories 204 kcal, Carbohydrate 34 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Sodium 710 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

OLIVE GARDEN MINESTRONE SOUP

Olive Garden Minestrone Soup image

Posted in response to a request. This is a wonderfully hearty soup that is pretty close to Olive Garden's. We used to go there several times a month when I lived close and get the soup and bread sticks. Mmmmmm

Provided by TishT

Categories Cheese

Time 3h20m

Yield 1 qty estimated, 10 serving(s)

Number Of Ingredients 20

Ingredients

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney bean
1/2 cup dried whole peas
1/2 cup white pea beans
3/4 cup sliced carrot
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or 1/2 cup barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
pepper
parmesan cheese

Steps:

Slowly saute finely minced onion, celery and carrot in butter until very brown.
Add peas and beans and about 3 quarts of water.
Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
About 20 minutes before serving time add the macaroni and more water if needed.
Ladle into bowls and sprinkle with Parmesan cheese.
Serve with crusty garlic bread.

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