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To make Olive Garden Copycat Minestrone, gather these fresh and tasty ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 cup green beans, chopped - 1 can (14.5 oz) diced tomatoes, undrained - 1 can (15 oz) kidney beans, rinsed and drained - 4 cups vegetable broth - 1 cup small pasta (like ditalini or elbow) - 2 teaspoons Italian seasoning - Salt and pepper to taste - 1 cup spinach leaves, roughly chopped - Grated Parmesan cheese for serving (optional) Each ingredient plays a role in creating a hearty and satisfying soup. The olive oil adds richness, and the garlic gives a nice aroma. Onions, carrots, and celery form a classic base, while zucchini and green beans add texture. Diced tomatoes and kidney beans boost flavor and nutrition. Vegetable broth ties everything together, making the soup warm and comforting. Using small pasta makes it easy to enjoy every bite. The Italian seasoning brings a lovely herb blend, while salt and pepper enhance the taste. Spinach adds a pop of color and nutrition. Lastly, a sprinkle of Parmesan cheese adds creaminess and depth. Gather these items, and you will be ready to create a delicious bowl of minestrone! {{ingredient_image_1}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 medium onion, diced. Sauté for about 3-4 minutes until it is soft. 3. Stir in 2 cloves of minced garlic, 2 diced carrots, and 2 diced stalks of celery. Cook for 5 minutes, stirring often. 4. Next, incorporate 1 medium diced zucchini and 1 cup of chopped green beans. Cook for another 3-4 minutes. 1. Combine 1 can of undrained diced tomatoes, 1 can of rinsed kidney beans, and 4 cups of vegetable broth in the pot. Stir well. 2. Sprinkle in 2 teaspoons of Italian seasoning, along with salt and pepper to taste. Bring the mixture to a gentle boil. 3. Once boiling, reduce the heat and stir in 1 cup of small pasta. Cook for about 10-12 minutes until the pasta is al dente. 4. Finally, add 1 cup of roughly chopped spinach. Cook for 2 more minutes until the spinach wilts. - Serve the soup in warmed bowls for an inviting look. - Garnish with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for extra flavor. To sauté vegetables for optimal flavor, start with a hot pot. Heat the olive oil over medium heat. Add the diced onion first. Cook for 3-4 minutes until it turns translucent. This step brings out the onion's sweetness. Next, stir in the minced garlic, diced carrots, and diced celery. Cook these for about 5 minutes. This mix creates a rich base. Then, add the zucchini and green beans. Cook them for another 3-4 minutes. This keeps them tender but crisp. For al dente pasta, use small pasta shapes like ditalini. Add the pasta to the soup when it boils. Cook it for 10-12 minutes. Check the pasta often. You want it firm, not mushy. To intensify the soup’s flavor, use fresh herbs. Add a bay leaf or a sprig of thyme while cooking. This gives a nice depth. You can also stir in a splash of balsamic vinegar at the end. It adds a sweet tang. Best spices to complement the recipe include Italian seasoning, salt, and pepper. These are key for a classic minestrone taste. Don’t skip the salt; it enhances all the flavors. Ideal accompaniments for Minestrone soup are crusty bread or a fresh salad. A slice of garlic bread pairs perfectly. The crunch of bread makes each bite better. For a special touch, serve the soup in warmed bowls. Garnish with grated Parmesan cheese and a drizzle of olive oil. This adds both flavor and visual appeal. Enjoy your bowl of cozy goodness! Pro Tips Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also add vibrant color and nutrition to your minestrone. Mix Up the Pasta: Feel free to use different types of pasta, such as whole grain or gluten-free, to suit your dietary preferences. Customize the Beans: Experiment with different types of beans, like cannellini or black beans, for a unique twist on the classic recipe. Season to Taste: Always taste your soup before serving and adjust the seasoning, especially salt and pepper, to ensure maximum flavor. {{image_2}} You can make this Minestrone soup fit your diet. For a vegetarian option, use vegetable broth instead of chicken broth. If you're vegan, skip the Parmesan cheese on top. You can easily swap beans too. Try black beans or cannellini beans if kidney beans are not your favorite. For pasta, use gluten-free options like quinoa or rice pasta. Want to add protein? Toss in some diced chicken or turkey sausage. You can also use tofu for a plant-based protein boost. For seasonal veggies, add butternut squash in fall or fresh peas in spring. This soup is very adaptable based on what you have on hand. If you like heat, add red pepper flakes while cooking. You can also mix in diced jalapeños or a splash of hot sauce. Start with a little, then taste. This way, you keep the soup’s flavor without it becoming too spicy. To keep your leftover minestrone fresh, store it in an airtight container. Let the soup cool to room temperature before sealing. This helps prevent moisture build-up. Your minestrone will stay good for up to four days in the fridge. If you notice any off smells or mold, it’s best to toss it. Freezing minestrone is a great way to save some for later. Pour cooled soup into freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. The best shelf life for frozen minestrone is about three months. Always label your containers with the date to keep track. When you’re ready to enjoy your soup, reheating it properly is key. You can use the stove or microwave. For the stove, pour the soup into a pot and heat over medium-low until warm. Stir often to keep it from sticking. For the microwave, use a microwave-safe bowl and heat for two minutes, stirring halfway through. This helps keep the flavor and texture just right. Avoid boiling the soup to maintain its taste. What can I substitute for vegetable broth? You can use chicken broth if you want. It adds a nice depth to the flavor. Water is another option, but it may taste bland. You can also mix water with some herbs for extra taste. Can I make this soup ahead of time? Yes! This soup tastes even better the next day. Just let it cool, then store it in the fridge. You can heat it up when you're ready to eat. How long does Minestrone last in the fridge? Minestrone can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. Check for any signs of spoilage before eating. Can I use canned vegetables in this recipe? Absolutely! Canned vegetables save time. Just drain and rinse them before adding. They might be softer, so adjust cooking time as needed. Is Minestrone soup healthy? Yes! Minestrone is packed with veggies and beans. It has fiber and vitamins. You can make it healthier by using low-sodium broth and skipping the cheese. What is the calorie count per serving? Each serving has about 150 to 200 calories. This depends on the ingredients you use. If you add cheese or extra pasta, the calories will go up. Minestrone soup is a tasty mix of veggies, beans, and pasta. We covered its main ingredients, cooking steps, and tips to boost flavor. Remember to experiment with variations, like adding spices or different veggies. Store it right to enjoy later, and reheating is easy without losing that delicious taste. Minestrone offers warmth and comfort in every bowl, making it a favorite for all. Enjoy your cooking adventure with this simple and healthy recipe.

Olive Garden Copycat Minestrone

A delicious and hearty vegetable soup inspired by Olive Garden's famous minestrone.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 cup small pasta (like ditalini or elbow)
  • 2 teaspoons Italian seasoning
  • to taste salt and pepper
  • 1 cup spinach leaves, roughly chopped
  • optional Grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
  • Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
  • Add the zucchini and green beans, cooking for an additional 3-4 minutes.
  • Pour in the diced tomatoes, kidney beans, and vegetable broth. Stir well to combine.
  • Add the Italian seasoning, and season with salt and pepper to taste. Bring the soup to a gentle boil.
  • Once boiling, reduce the heat to a simmer, and stir in the pasta. Cook for about 10-12 minutes or until the pasta is al dente.
  • Add the chopped spinach to the pot, cooking for an additional 2 minutes or until the spinach is wilted.
  • Taste and adjust seasoning if necessary before serving warm.

Notes

Serve in warmed bowls, garnished with grated Parmesan cheese and a drizzle of olive oil.
Keyword Italian, soup, vegetable