Olive Garden Minestrone Soup
Copycat minestrone at home — Italian Minestrone Soup, Sausage Minestrone, Fire-Roasted Tortellini Minestrone, Sweet Potato Minestrone — for busy weeknights.
★ dinner
dinnerMinestrone Soup (so yummy)
A hearty, healthy vegetable soup with beans and pasta.
Sydney LaughIngredients
- 2 tablespoons olive oil
- 3/4 cup diced onion
- 1/2 cup sliced celery
- 1/2 cup peeled and chopped carrots
- 1 quartered and sliced zucchini
- 2 teaspoons minced garlic
- to taste salt
- to taste pepper
- One 14 ounce can diced tomatoes
- 4 cups vegetable broth
- 1/2 cup tomato paste
- 2 teaspoons Italian seasoning
- One 15 ounce can drained and rinsed white beans
- One 15 ounce can drained and rinsed kidney beans
- 1/2 cup frozen cut green beans
- 3/4 cup ditalini pasta
- 2 cups massaged and chopped baby spinach or kale
- 2 tablespoons chopped parsley
Instructions
- 1Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
- 2Cook the vegetables for about 3-5 minutes. Add the garlic and cook for 30 seconds (until fragrant). Season the vegetables with salt and pepper.
- 3Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
- 4Add the white beans, kidney beans, green beans and pasta to the pot.
- 5Simmer for 10-15 minutes or until pasta and vegetables are tender.
- 6Season the soup with salt and pepper to taste. Stir in the spinach or kale and cook for 2-3 minutes.
- 7Serve the soup.
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Open in Pepper →A Pot Of Minestrone Feeds Everybody
Minestrone is the soup you make when the fridge has odds and ends and the table has hungry people. Beans, pasta, a can of tomatoes, whatever vegetables are left — it all goes in the same pot and comes out tasting like you planned it.
Cooks on Pepper reach for this collection on cold nights, on Sundays when they want leftovers for lunch, and any time somebody asks for that soup from the restaurant with the endless bowl.
Every recipe here is a real pot of minestrone: Italian Minestrone Soup, a sausage version with crushed red pepper, Fire-Roasted Tortellini Minestrone, Ina Garten Winter Minestrone with pancetta, minestrone with rice and tomatoes, and a Sweet Potato Minestrone.
Quick Tips
- 1
Start with the mirepoix
Cook onion, celery, and carrot in 2 tablespoons olive oil for 8 to 10 minutes until soft before any liquid goes in.
- 2
Brown the sausage first
Render the Italian sausage or pancetta in the dry pot, then build the soup in that fat for deeper flavor.
- 3
Cook pasta separately
Boil the pasta or tortellini on the side and add it to each bowl, so leftovers don't turn mushy in 2 days.
- 4
Season at the end
Beans and broth are already salty, so taste and add salt in the last 5 minutes, plus a squeeze of lemon or a parmesan rind.
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