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Olive Garden Minestrone

Olive Garden Minestrone
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This Olive Garden Minestrone is a hearty and wholesome vegetable soup that combines a vibrant assortment of sautéed veggies, beans, and pasta simmered in a rich vegetable broth. Ideal for a cozy family dinner or a friendly gathering, this minestrone is packed with nutrients and flavors that are sure to impress. With its easy preparation and adaptability to seasonal vegetables, this comforting soup is perfect for any occasion. Enjoy it piping hot, paired with crusty bread or fresh greens, for a delightful dining experience.

Ingredients

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  • 1 cup chopped onions
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 cup chopped green beans
  • 1 cup diced zucchini
  • 1 can (15 oz) diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta such as elbow macaroni or ditalini
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until onions are translucent (about 5 minutes).
  2. Add minced garlic and sauté for an additional minute.
  3. Pour in vegetable broth and undrained diced tomatoes; stir to combine.
  4. Stir in kidney beans, cannellini beans, small pasta, Italian seasoning, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat and simmer for about 10 minutes or until pasta is tender.
  6. Fold in green beans and zucchini; continue simmering for another 5 minutes.
  7. Taste the soup and adjust seasonings as necessary. Serve hot.

Nutrition

Find it online: https://recipesbypenelope.com/olive-garden-minestrone/