Every spoonful of this Olive Garden Minestrone Soup is like a cozy hug on a rainy day, transporting me back to those leisurely Sunday afternoons when time seemed to stretch forever. It’s funny how a simple blend of vegetables, beans, and pasta can hold so much nostalgia, isn’t it? And with the world going crazy about pumpkin spice everything, sometimes you just need a classic—rich, hearty, and unexpectedly soothing, like your favorite old sweater.
Steps
- Heat olive oil in a large pot over medium-high heat. Add diced onion, sliced celery, carrots, and zucchini, cooking until they become tender, which should take about 3-5 minutes. Stir in minced garlic and cook for an additional 30 seconds, seasoning with salt and pepper to taste.
- Pour in diced tomatoes, vegetable broth, tomato paste, and Italian seasoning, then bring the mixture to a simmer. Add drained and rinsed white beans, kidney beans, frozen green beans, and small shell pasta to the pot.
- Let the soup simmer for 10-15 minutes until the pasta and vegetables reach the desired tenderness. Season the soup again with salt and pepper as needed.
- Stir in baby spinach leaves, cooking for 2-3 minutes until they are wilted. Finish by sprinkling chopped parsley over the soup before serving.
Ingredients
- 2 tablespoons of olive oil
- 3/4 cup of diced onion
- 1/2 cup of sliced celery
- 1/2 cup of carrots, peeled, quartered, and sliced
- 1 zucchini, quartered and sliced
- 2 teaspoons of minced garlic
- Salt and pepper, to taste
- 1 can (14 ounces) of diced tomatoes
- 4 cups of vegetable broth
- 1/4 cup of tomato paste
- 2 teaspoons of Italian seasoning
- 1 can (15 ounces) of small white beans, drained and rinsed
- 1 can (15 ounces) of kidney beans, drained and rinsed
- 1/2 cup of frozen cut green beans
- 1/2 cup of small shell pasta
- 2 cups of baby spinach leaves
- 2 tablespoons of chopped parsley
Nutritional Values
Calories: 300kcal | Carbohydrates: 49g | Protein: 15g | Fat: 5g | Sodium: 644mg | Potassium: 1047mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3335IU | Vitamin C: 14.3mg | Calcium: 127mg | Iron: 5.9mg
FAQ
- What ingredients are needed to make Olive Garden Minestrone Soup?
- To make this soup, you’ll need olive oil, onion, celery, carrots, zucchini, minced garlic, diced tomatoes, vegetable broth, tomato paste, Italian seasoning, white beans, kidney beans, green beans, small shell pasta, baby spinach leaves, and chopped parsley. Season with salt and pepper to taste.
- Can I modify the vegetables in the minestrone soup?
- Absolutely! While the recipe includes onion, carrot, celery, zucchini, tomatoes, green beans, and spinach, you can customize it with other vegetables like russet potatoes, butternut squash, sweet potatoes, leeks, or kale, depending on what you have available.
- How can I prepare this minestrone soup in a slow cooker?
- To make this soup in a slow cooker, combine all ingredients except the pasta, spinach, and parsley. Cook on low for 4-6 hours or on high for 2-3 hours. Add the pasta and spinach during the last 20-30 minutes of cooking until the pasta is tender. Garnish with parsley before serving.
- Does this soup freeze well?
- Yes, this soup freezes well. However, be aware that the pasta and vegetables might become a bit softer after thawing and reheating.
- Can I add more protein to the minestrone soup?
- Certainly! If you desire an additional protein boost, consider adding cooked Italian sausage to the soup for a heartier meal.
Tips
- When preparing the vegetables, try to dice them uniformly to ensure even cooking throughout the soup.
- For a twist on the classic minestrone, feel free to substitute or add other seasonal vegetables like butternut squash, leeks, or kale based on availability.
- If using a slow cooker, remember to add the pasta and spinach towards the end of the cooking time to prevent them from becoming too soft.
- To reduce the sodium content, always rinse canned beans thoroughly before adding them to the soup.
Equipment
- Large Pot or Dutch Oven – Essential for cooking and simmering the soup.
- Slow Cooker – Optional, but needed if you want to make the slow cooker version of the recipe.
- Chef’s Knife – For chopping and preparing the vegetables.
- Cutting Board – For chopping the vegetables.
- Garlic Press or Mincer – If you want an easier way to mince garlic.
- Measuring Cups and Spoons – For accurately measuring ingredients like olive oil, broth, and seasonings.
