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Olive Garden Minestrone

Olive Garden Minestrone
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Olive Garden Minestrone is a delightful and hearty soup that brings together a medley of fresh vegetables, wholesome beans, and pasta in a rich vegetable broth. This comforting dish is perfect for any occasion, whether enjoyed as a cozy weeknight dinner or served to impress guests at gatherings. With its vibrant colors and robust flavors, this minestrone is not only delicious but also customizable; feel free to add your favorite seasonal veggies or lean proteins like chicken or turkey. It’s a nutritious option that stores well for meal prep, ensuring you have warmth and comfort ready throughout the week.

Ingredients

Scale
  • 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
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta (like elbow macaroni)
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 6 cups vegetable broth

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add vegetable broth and diced tomatoes to the pot; stir to combine.
  4. Mix in kidney beans, cannellini beans, small pasta, Italian seasoning, salt, and pepper.
  5. Bring the mixture to a boil then reduce heat to simmer for about 10 minutes until pasta is tender.
  6. Fold in green beans and zucchini; simmer for another 5 minutes.
  7. Adjust seasoning if necessary before serving hot.

Nutrition

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