Olive Garden's Minestrone soup is a comforting classic, a vibrant blend of vegetables and pasta in a rich broth. But you don't need a trip to the restaurant to enjoy this hearty favorite. This copycat recipe allows you to recreate the magic in your own kitchen, using readily available ingredients and simple techniques. Get ready to savor a bowl of deliciousness that'll rival the restaurant version!
What Makes Olive Garden's Minestrone Unique?
Olive Garden's Minestrone stands out for its balanced flavor profile. It's not overly heavy or greasy, boasting a bright, fresh taste thanks to the careful selection and preparation of its ingredients. The soup isn't just about throwing vegetables into a pot; it's about achieving a harmonious blend of textures and tastes, something this recipe aims to replicate.
Olive Garden Minestrone Soup Copycat Recipe
This recipe yields approximately 6-8 servings.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (ditalini, elbow macaroni, or small shells work well)
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1/2 cup chopped yellow squash
- 1/2 cup chopped kale or spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Parmesan cheese, for garnish (optional)
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Build the Broth: Add the crushed tomatoes, vegetable broth, cannellini beans, basil, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Add Pasta and Vegetables: Stir in the pasta, zucchini, green beans, and yellow squash. Continue to simmer until the pasta is cooked through, about 8-10 minutes.
- Finish and Serve: Stir in the kale or spinach during the last few minutes of cooking, allowing it to wilt slightly. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with Parmesan cheese, if desired.
Frequently Asked Questions (FAQ)
Can I use different vegetables in this recipe?
Absolutely! Olive Garden's Minestrone is known for its variety. Feel free to experiment with other vegetables like diced potatoes, corn, or bell peppers. Just be mindful of their cooking times; add heartier vegetables like potatoes earlier in the cooking process.
What kind of pasta is best for Minestrone?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal as they cook quickly and don't overpower the other flavors. Avoid larger pasta shapes that might become too dominant.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
How can I make this soup vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, simply ensure you use vegetable broth and omit the Parmesan cheese garnish.
Is there a way to make this soup thicker?
If you prefer a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta. Alternatively, you can stir in a tablespoon or two of tomato paste along with the garlic.
This copycat recipe allows you to enjoy the comforting flavors of Olive Garden's Minestrone soup anytime you desire. Experiment with different vegetables and seasonings to make it your own. Enjoy!
