Olive Garden Minestrone Soup
A heartwarming and vibrant classic Italian soup filled with a colorful medley of vegetables, garlic, herbs, and a nourishing broth.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Providing a luscious base with its fruity aroma.
- 1 medium yellow onion, diced Offering a sweet and savory note.
- 2 medium carrots, diced Adding a pop of color and natural sweetness.
- 2 stalks celery, diced For that crisp texture and aromatic charm.
- 3 cloves garlic, minced Filling the kitchen with its warm fragrance.
- 1 medium zucchini, diced Bringing a tender and mild flavor.
- 1 can (15 oz) diced tomatoes Adding richness and acidity.
- 2 tablespoons tomato paste Enhancing the flavor depth.
- 4 cups vegetable broth The soul of the soup that binds all flavors together.
Beans and Greens
- 1 can (15 oz) kidney beans, drained and rinsed Supplying protein and hearty texture.
- 1 can (15 oz) cannellini beans, drained and rinsed For a creamy element.
- 1 cup green beans, cut into 1-inch pieces Providing freshness and crunch.
- 2 cups kale or spinach, chopped Infusing the soup with nutrients and color.
Pasta and Seasoning
- 3/4 cup ditalini pasta (or small shell pasta) Adding a delightful chew.
- 2 teaspoons Italian seasoning Filling the soup with aromatic Mediterranean notes.
- Salt and black pepper, to taste Enhancing the overall flavor profile.
- Grated Parmesan cheese, for serving (optional) Adding a rich, nutty finish.
Instructions
Preparation
- Begin by heating the olive oil in a large pot over medium heat. Let the oil warm up, allowing its aromas to fill your kitchen.
- Once the oil is hot, add the diced onion, carrots, and celery into the pot. Cook for about 5 minutes, stirring occasionally.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced zucchini, green beans, diced tomatoes, and tomato paste until well combined.
- Pour in the vegetable broth and stir in the Italian seasoning, salt, and black pepper. Bring to a gentle simmer.
Cooking
- Add kidney beans and cannellini beans, cover, and let the soup simmer for about 15 minutes.
- Stir in the ditalini pasta and cook for approximately 8 minutes or until al dente, stirring occasionally.
- Add chopped kale or spinach and cook for an additional 2-3 minutes until wilted.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Notes
To ensure even cooking, chop vegetables uniformly. Adjust seasonings to your taste. Letting the soup sit for a while often enhances the flavors.