Name: Olive Garden Minestrone Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 1 cup Diced Onion; 1 cup Diced Carrots; 1 cup Diced Celery; 2 cloves Garlic-minced; 1 (14.5 oz) can Diced Tomatoes-undrained; 1 cup Green Beans-cut into 1-inch pieces; 1 cup Chopped Zucchini; 1 cup Chopped Spinach; 1 (15 oz) can Cannellini Beans-rinsed and drained; 1/2 cup Ditalini Pasta; 6 cups Vegetable Broth; 1 tsp Dried Oregano; 1/2 tsp Dried Basil; 1/4 tsp Red Pepper Flakes

Recipe tier

A hearty and flavorful minestrone soup, inspired by the Olive Garden classic, made with readily available ingredients.

Total 1h

Serves 6

Steps 9

Ingredients 17

Vegetables
1 tbsp 15 mL Olive Oil
1 cup 240 mL Diced Onion
1 cup 240 mL Diced Carrots
1 cup 240 mL Diced Celery
2 cloves 6 g Garlic-minced
1 (14.5 oz) can 411 g Diced Tomatoes-undrained
1 cup 240 mL Green Beans-cut into 1-inch pieces
1 cup 240 mL Chopped Zucchini
1 cup 240 mL Chopped Spinach
Beans & Pasta
1 (15 oz) can 425 g Cannellini Beans-rinsed and drained
cup 120 g Ditalini Pasta
Broth & Seasoning
6 cups 1440 mL Vegetable Broth
1 tsp 5 mL Dried Oregano
tsp 2.5 mL Dried Basil
tsp 1.25 mL Red Pepper Flakes
Salt to taste
Black Pepper to taste

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Equipment

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Instructions

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Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Diced Onion, Diced Carrots, and Diced Celery to the pot and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Stir in Diced Tomatoes, Green Beans, and Chopped Zucchini. Cook for 5 minutes.
Pour in Vegetable Broth and bring to a boil.
Add Dried Oregano, Dried Basil, and Red Pepper Flakes. Season with Salt and Black Pepper to taste.
Stir in Ditalini Pasta and Cannellini Beans. Reduce heat and simmer for 10-12 minutes, or until pasta is tender.
Stir in Chopped Spinach during the last 2 minutes of cooking, until wilted.
Serve hot.