Homemade Olive Garden Minestrone Soup (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
2 medium carrots, diced into small cubes
02 -
2 small zucchinis, diced into small cubes
03 -
1/2 large onion, diced into small cubes
04 -
6 celery stalks, diced into small cubes
05 -
2 cloves garlic, minced
→ Pantry Staples
06 -
28 oz can diced tomatoes
07 -
32 oz vegetable broth
08 -
15 oz can great Northern beans, drained
09 -
15 oz can kidney beans, drained
10 -
1 tablespoon olive oil
11 -
1/2 cup pasta noodles
→ Seasonings
12 -
1 tablespoon Italian seasoning
13 -
1 tablespoon dried basil
# Instructions:
01 -
Start by warming your olive oil in a large pot. Toss in your diced zucchini, carrots, celery, and onions. Let them cook together for about 10 minutes, stirring occasionally, until they become tender and fragrant.
02 -
Pour in your canned diced tomatoes and sprinkle in the Italian seasoning and dried basil. Give everything a good stir to combine all those flavors.
03 -
Add the vegetable broth, noodles, and both types of beans. Let everything simmer together for about 10 minutes. If the soup looks too thick, feel free to add up to 2 cups of water until it reaches your preferred consistency.
04 -
Add the minced garlic and let the soup simmer for another 10 minutes to let all the flavors come together.
05 -
Ladle the hot soup into bowls and enjoy while it's warm and comforting.
# Notes:
01 -
This copycat recipe brings the classic Olive Garden minestrone soup right to your kitchen.
02 -
The soup can be made ahead and actually tastes better the next day as the flavors continue to develop.