Minestrone Soup from Olive Garden features a hearty blend of fresh vegetables, beans, pasta, and a savory tomato broth, offering a comforting and colorful bowl filled with wholesome flavors and a satisfying texture.
Equipments
- Large soup pot or Dutch oven
- Wooden spoon or ladle
- Chef’s knife
- Cutting board
- Can opener
- Measuring cups
- Measuring spoons
- Colander or strainer
- Small bowl (for holding measured ingredients)
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 (15 oz) can diced tomatoes (with juice)
- 4 cups vegetable broth
- 2 cups water
- 1 (15 oz) can red kidney beans, rinsed and drained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/2 cup small pasta (ditalini or small shells)
- 2 cups chopped spinach or kale
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese (optional, for serving)
Fresh vegetables like zucchini, yellow squash, and green beans are essential for achieving the authentic taste and texture of Minestrone Soup from Olive Garden. Using canned beans such as red kidney and cannellini should involve rinsing and draining to reduce excess sodium and improve flavor balance. Incorporating small pasta shapes like ditalini or small shells allows the soup to maintain a satisfying bite without overpowering the vegetables and broth. Fresh garlic and a blend of dried herbs including basil, oregano, thyme, and parsley contribute to the rich and aromatic profile that defines this classic Italian soup. Your homemade Minestrone Soup from Olive Garden copycat recipe will capture the hearty, wholesome qualities that make the original so beloved.
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add diced onions, carrots, and celery; sauté until softened.
- Stir in garlic; cook until fragrant.
- Add zucchini, yellow squash, and green beans; cook for a few minutes.
- Pour in diced tomatoes (with juice), vegetable broth, and water.
- Add basil, oregano, thyme, parsley, salt, and black pepper; stir well.
- Bring soup to a boil; reduce heat and simmer for 10 minutes.
- Stir in kidney beans, cannellini beans, and pasta.
- Simmer until pasta and vegetables are tender.
- Add spinach or kale; cook until wilted.
- Taste and adjust seasoning if needed.
- Serve hot, topped with grated Parmesan cheese if desired.
Substitution
Minestrone Soup from Olive Garden copycat menu can be easily adapted based on ingredient availability in your kitchen. If you don't have cannellini or kidney beans, navy beans or chickpeas work as great substitutes without changing the flavor profile significantly. Any small pasta like orzo, elbow macaroni, or even broken spaghetti can replace ditalini or small shells to maintain the traditional texture. When fresh spinach or kale is unavailable, frozen spinach can be used; just add it a few minutes earlier so it fully cooks. You can customize the seasoning by adjusting dried herbs to your taste and add a splash of lemon juice for brightness before serving.
Tips
Make sure to rinse and drain the canned beans thoroughly to avoid excess sodium and improve soup texture. Monitor the pasta closely as it cooks in the soup to prevent overcooking and becoming mushy. Use fresh or properly stored dried herbs to maximize the flavor profile of your minestrone. Remember to add spinach or kale at the very end to maintain their vibrant color and prevent them from becoming overly soft.
Nutritions
Minestrone Soup from Olive Garden provides a balanced mix of macronutrients and micronutrients from its diverse ingredients like kidney beans, cannellini beans, and a variety of fresh vegetables. The soup is low in calories but rich in dietary fiber, supporting digestive health and satiety. The addition of olive oil contributes healthy monounsaturated fats, while the tomato-based broth supplies antioxidants such as lycopene. Your meal offers a nourishing option that combines protein, vitamins, and minerals essential for maintaining energy and overall wellness.
Storage
Store your Minestrone Soup in airtight containers and refrigerate within two hours of cooking to maintain freshness. For longer storage, freeze the soup in portions, leaving some space at the top of each container to allow for expansion. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating of the vegetables, beans, and pasta.
Variation or Alternatives
You can swap the kidney and cannellini beans for chickpeas or lentils to add a different protein texture and flavor. Replace the small pasta with orzo or pearl barley for a heartier consistency in your minestrone soup. Try roasting the vegetables before adding them to the pot to deepen the overall flavor profile. Use fresh herbs instead of dried ones for a brighter and more aromatic finish to your soup.
Allergies
Minestrone Soup from Olive Garden contains beans, pasta, and Parmesan cheese, which may trigger allergic reactions in individuals sensitive to legumes, gluten, or dairy. Your risk of allergy is heightened if you have known allergies to kidney beans, wheat-based pasta, or milk products. Always check ingredient labels and consult with a healthcare professional if you have food allergies before consuming this dish.
Why this recipe?
Minestrone Soup from Olive Garden is praised for its hearty combination of fresh vegetables, beans, pasta, and a savory tomato broth that delivers rich, comforting flavors. The soup's well-balanced nutritional profile and vibrant texture appeal to those seeking a wholesome and satisfying meal option. Replicating this popular menu item at home allows you to customize ingredients for taste and dietary preferences while enjoying the signature Olive Garden experience. Cooking the copycat version is a cost-effective way to savor a restaurant-quality Minestrone Soup anytime.