Description
Minestrone soup is so hearty it can stand on its own as the main dish! This is a close attempt at copying the classic Italian soup from Olive Garden.
Ingredients
Scale
- 2 medium carrots, diced into small cubes
- 2 small zucchinis, diced into small cubes
- 1/2 large onion, diced into small cubes
- 6 celery ribs, diced into small cubes
- 2 cloves of garlic, minced
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 15 oz canned great Northern beans, drained
- 15 oz canned kidney beans, drained
- 1 tbsp Italian seasoning
- 1 tbsp dry basil
- 1/2 cup pasta
- 1 tbsp olive oil
- 2 cups water
Instructions
- Step: Preheat the pot with olive oil, add zucchini, carrots, celery and onions. Sautee for about 10 minutes, until vegetables soften.
- Step: To the pot, add canned diced tomatoes. Season with Italian seasoning and dry basil.
- Step: Add vegetable broth, pasta, kidney and Great Northen beans. Simmer for about 10 minutes. Depending on the thickness of the soup, you can add 2 more cups of water to the mix.
- Step: Press garlic into the mixture and let it simmer for about 10 minutes.
- Step: Serve while the minestrone soup is still warm.
Notes
To make this gluten-free, substitute pasta for wild or white rice. For a spicy version, add red pepper flakes. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 152 kcal
- Sugar: 6 g
- Sodium: 599 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: minestrone soup, olive garden copycat, vegetable soup, Italian soup