Description
This Minestrone Soup recipe is a flavorful and hearty Olive Garden copycat, packed with fresh vegetables, beans, and pasta. Perfectly seasoned with Italian herbs and simmered to develop rich, comforting flavors, it makes a wholesome meal ideal for any season.
Ingredients
Scale
Vegetables
- 2 medium carrots (diced into small cubes)
- 2 small zucchinis (diced into small cubes)
- ½ large onion (diced into small cubes)
- 6 ribs celery (diced into small cubes)
- 2 cloves garlic (minced)
Liquids and Canned Goods
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 2 cups water
Beans and Pasta
- 15 oz canned Great Northern beans (drained)
- 15 oz canned Kidney beans (drained)
- ½ cup pasta (any small pasta works great)
Seasonings and Oils
- 1 tbsp Italian seasoning
- 1 tbsp dry basil
- 1 tbsp olive oil
- Salt and pepper to taste (optional)
- Parmesan cheese for garnish (optional, omit for vegan version)
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced carrots, celery, onion, and zucchini. Cook and stir for about 10 minutes until the vegetables soften and begin to release their aromas.
- Add Tomatoes and Herbs: Stir in the canned diced tomatoes along with their juice, Italian seasoning, and dried basil. Let the mixture simmer for a few minutes to allow the flavors to meld.
- Combine Broth, Beans, and Pasta: Pour in the vegetable broth, drained Great Northern beans, kidney beans, and pasta. Continue to cook the soup for about 10 minutes, keeping an eye on the pasta to reach your preferred level of doneness.
- Add Garlic and Simmer: Stir in the minced garlic and allow the soup to simmer gently for another 10 minutes. If the soup thickens too much during this time, add water to thin it to your desired consistency. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and top with a sprinkle of parmesan cheese or fresh basil if desired. This soup pairs wonderfully with crusty bread or a fresh salad.
Notes
- For a vegan version, omit the parmesan cheese garnish.
- If you prefer a thicker soup, reduce the amount of water added.
- Use any small pasta shapes you have on hand, such as ditalini or small shells.
- Adjust salt and pepper according to your taste preferences.
- This soup reheats well and flavors improve after a day in the refrigerator.
