Minestrone Soup. Heat the olive oil in a large pot over medium-high heat. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I've been working hard on this recipe and I'm so excited to share it with you.
Olive Garden Minestrone Soup is the perfect soup for when wanting a light and filling meal. It's easy to make, and it is perfect for those who follow a vegetarian diet. Everyone loves minestrone soup, and this copycat Olive Garden Minestrone Soup recipe is very simple to make at home – it does not require much work. You can cook Minestrone Soup using 20 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Minestrone Soup
- You need 2 tbsp. of olive oil.
- It’s 1 tbsp. of unsalted butter.
- Prepare 2 of large carrots, peeled and diced.
- It’s 2 stalks of celery, diced.
- You need 1/2 of yellow onion, diced.
- You need 4 cloves of garlic, minced.
- It’s 1/4 cup (2 oz.) of tomato paste.
- You need 1/2 tsp. of each oregano, dried basil.
- Prepare 1/4 tsp. of ground thyme.
- It’s 1 can (28 oz.) of fire roasted crushed tomatoes.
- Prepare 4 cups of unsalted vegetable broth.
- Prepare 2 of bay leaves.
- Prepare 3/4 tsp. of salt.
- Prepare 1/4 tsp. of pepper.
- Prepare 2 of small potatoes, scrubbed and diced.
- It’s 1 of zucchini, diced.
- It’s 1 of yellow squash, diced.
- It’s 1 can (15 oz.) of unsalted cannellini beans, drained and rinsed.
- Prepare 1 cup of ditalini pasta (or other small shape).
- You need 2 of heaping cups spinach, roughly chopped.
Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese. Nothing says more "comfort food" than thick, hearty, melt-in-the-mouth Minestrone Soup. Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
Minestrone Soup instructions
- In a large pot over medium heat, add the olive oil and the butter. Once it's hot and the butter has melted, stir in the onions, celery and carrot with a big pinch of salt. Cook, stirring occasionally until they have begun to soften up, about 3-5 minutes. Then stir in the tomato paste, garlic, oregano, thyme and basil. Cook about 2-3 minutes more, stirring pretty often..
- Pour a bit of the broth in and deglaze the pan. Then the rest with the crushed tomatoes and bay leaves. Increase the heat to med-high and let this come up to a simmer. Once its simmering, stir in the beans, potatoes, zucchini and yellow squash along with the salt and pepper. Let this all simmer together until the veggies are all tender. Last, take out the bay leaves and stir in the chopped spinach and let it wilt down. Taste and add more salt, pepper, etc until you're happy with the flavor..
- While the soup is coming to a simmer, heat a separate pot of salted water over high heat. Once its boiling, cook the ditalini pasta according to package directions, then drain and set it aside until the soup is done..
- To serve, you can stir the cooked pasta into the soup, or if you're going to have a lot of leftovers, you can just keep them separate and add the pasta to individual bowls and pour the soup over top of it… that way the pasta won't absorb all the liquid..
It tasted better than anything Progresso or Cambells put in a can and labeled Minestrone. I did make a few changes though: I halved the amounts of zucchini and pasta; and added a can of garbanzo beans, a potato, a handful of frozen string beans; and added my "go-to" soup spices: garlic powder, onion powder, coriander, smoked paprika, and cumin. In a stockpot, saute the onions, celery and parsley in oil until tender. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Here's the best Minestrone Soup recipe: it's a fast and healthy recipe with zucchini and fresh basil.