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Olive Garden Minestrone

Olive Garden Minestrone
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Indulge in a warm and hearty bowl of Olive Garden Minestrone, a delightful Italian vegetable soup brimming with fresh veggies, hearty beans, and comforting pasta. This nourishing dish is perfect for any occasion, whether enjoyed on a chilly evening or served at gatherings to impress your guests. With its vibrant flavors and customizable ingredients, this minestrone offers endless possibilities to suit your taste preferences. Easy to prepare and packed with nutrients, this recipe will become a go-to option for weeknight dinners or meal prep.

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 (elbow macaroni or ditalini)
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning

Instructions

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

Nutrition

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

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