Olive Garden Minestrone Copycat Recipe
Perfect for a fall day, this Olive Garden soup recipe tastes just like the original!
Homemade Olive Garden Minestrone is one of the tastiest and heartiest restaurant soup recipes, packed with peas, beans, carrots, and more great ingredients. If you're looking for a copycat soup recipe that packed with nutrients, you've hit the jackpot with this one. The minestrone soup recipe is quick and easy to make!
Make a large batch of this soup and you can enjoy it for lunch and dinner all week long. Serve this soup to your family and they will finally stop begging you to go to Olive Garden.
On a cold, fall day or a chilly, spring afternoon, there's nothing better than one of Olive Garden's classic soup recipes. But sometimes you just feel like staying inside and enjoying the comfort of your own home. With this recipe, you can do just that and still get a delicious and hearty soup that will have the whole family coming back for seconds.
Ingredients
- 2 tablespoon olive oil
- 1 large onion, diced
- 4 clove garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/4 cup zucchini, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 (28-ounce) can no-salt added diced tomatoes
- 1 (14-ounce) can crushes tomatoes
- 6 cup low-sodium chicken broth (you can use vegetable broth if desired)
- 1 (15-ounce) can low-sodium kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup ditalini pasta
Instructions
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Heat olive oil in a large pot over medium-high heat. Saute the onion until translucent.
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Add garlic and cook 30 seconds.
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Add the celery, carrot, and zucchini and cook about 5 minutes.
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Stir in the dried oregano, basil, salt and pepper and cook 2 more minutes.
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Add chicken broth to the pot, the diced and crushed tomatoes and bring to a boil.
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Reduce heat and simmer 10 minutes.
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Stir in kidney, cannellini beans, and the pasta, and cook until the pasta is tender about 10-15 minutes.
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Season with additional salt to taste.
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Ladle into bowls and sprinkle with Parmesan cheese.
Up next:
Parmesan Zucchini Bites
What's your favorite Olive Garden recipe?
Let us know in the comments!