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Friday, April 29, 2016

Olive Garden Minestrone Soup

How to make Olive Garden Minestrone Soup Recipe - This classic Italian vegetable and pasta soup will become a family favorite. Serve with grilled cheese or a salad and bread sticks, just like a meal at Olive Garden.


3 tablespoons olive oil
¼ cup minced celery
4 cloves minced garlic
1 small minced onion
½ cup frozen Italian-style green beans
½ cup chopped zucchini
4 cups vegetable broth
2 (15-ounce) cans drained red kidney beans
2 (15-ounce) cans drained small white bean
½ cup shredded carrots
1 (14-ounce) can diced tomatoes, drained
3 cups hot water
2 tablespoons minced fresh parsley
1½ teaspoons dried oregano
1½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
4 cups fresh baby spinach
½ cup small shell pasta

Heat the olive oil over medium heat in a large soup pot.

Sauté celery, garlic, onion, green beans, and zucchini for 5 minutes.

Add the broth, beans, carrots, drained tomatoes, hot water, and spices.

Bring the soup to a boil. Reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta. Cook for an additional 20 minutes.
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