Olive Garden Copycat Minestrone has always been a favorite of mine. I remember the first time I tasted it at Olive Garden, the rich aroma of fresh vegetables and herbs filled the air, making my mouth water with anticipation. This soup is the epitome of comfort food – hearty, nutritious, and utterly satisfying. With its vibrant colors and delicious flavors, it can brighten any day. Not only is it easy to make, but it’s also a fantastic way to incorporate a variety of vegetables into your diet. Over the years, I’ve perfected my own version, making it a staple in my kitchen. Let’s get cooking!
Why You’ll Love This Olive Garden Copycat Minestrone
- Quick to prepare, perfect for weeknight dinners.
- Loaded with fresh vegetables, making it a healthy choice.
- Vegetarian-friendly, suitable for a variety of diets.
- Budget-friendly and easy to customize with your favorite veggies.
- Great for meal prep; it freezes well for future meals.
- Deliciously satisfying and filling with pasta and beans.
Ingredients for Olive Garden Copycat Minestrone
Here’s everything you need to create this delightful soup:
- 2 tablespoons olive oil – for sautéing the vegetables
- 1 medium yellow onion, chopped – adds sweetness and depth
- 2 cloves garlic, minced – enhances flavor
- 2 medium carrots, sliced – offers natural sweetness
- 2 stalks celery, chopped – adds crunch
- 1 medium zucchini, diced – provides a tender texture
- 1 cup green beans, chopped – adds freshness
- 1 can (15 oz) diced tomatoes – the base of the broth
- 2 tablespoons tomato paste – intensifies the tomato flavor
- 4 cups vegetable broth – for a savory base
- 1 can (15 oz) red kidney beans, drained – adds protein
- 1 can (15 oz) cannellini beans, drained – offers creaminess
- 1 teaspoon Italian seasoning – to infuse classic flavors
- 1 teaspoon salt – enhances all the flavors
- 0.5 teaspoon black pepper – for a bit of heat
- 2 cups baby spinach – adds nutrients and color
- 0.75 cup ditalini pasta – gives the soup heartiness
How to Make Olive Garden Copycat Minestrone
- Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 6 to 8 minutes.
- Step 2: Stir in the garlic and cook for another minute until fragrant.
- Step 3: Add the zucchini and green beans. Stir in the diced tomatoes, tomato paste, salt, black pepper, and Italian seasoning. Simmer for 5 minutes.
- Step 4: Pour in the vegetable broth, red kidney beans, and cannellini beans. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Step 5: Add the ditalini pasta and cook until al dente, about 8 to 10 minutes.
- Step 6: Stir in the baby spinach until wilted.
- Step 7: Adjust seasoning if needed and serve warm.
Pro Tips for the Best Olive Garden Copycat Minestrone
These tips will ensure your soup is a hit:
- Use fresh vegetables for the best flavor.
- Don’t overcook the pasta; it should be al dente.
- Feel free to customize the vegetables based on what you have at home.
What’s the secret to perfect Olive Garden Copycat Minestrone?
The secret lies in the quality of your broth and fresh herbs. Using homemade vegetable broth can elevate the flavor immensely.
Can I make Olive Garden Copycat Minestrone ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to four days, or frozen for three months.
How do I avoid common mistakes with Olive Garden Copycat Minestrone?
Make sure not to overcook the vegetables; they should retain some crunch. Also, stir the pasta frequently to prevent it from sticking.
Best Ways to Serve Olive Garden Copycat Minestrone
This soup is delightful on its own, but you can serve it alongside crusty bread or a fresh garden salad. It pairs wonderfully with a sprinkle of grated Parmesan cheese on top for added flavor.
Nutrition Facts for Olive Garden Copycat Minestrone
Per serving (recipe makes 6 servings):
- Calories: 220
- Fat: 5g
- Saturated Fat: 0.5g
- Protein: 10g
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 3g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Olive Garden Copycat Minestrone
Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for 3-4 days. For longer storage, freeze for up to 3 months. When ready to eat, reheat on the stovetop or microwave until hot.
Frequently Asked Questions About Olive Garden Copycat Minestrone
Can I freeze Olive Garden Copycat Minestrone?
Yes! It freezes beautifully. Just make sure to let it cool and store in freezer-safe containers.
What can I add for more protein?
Consider adding cooked lentils or chickpeas for an extra protein boost.
Is Olive Garden Copycat Minestrone gluten-free?
To make it gluten-free, substitute the ditalini pasta with a gluten-free pasta option.
How do I make Olive Garden Copycat Minestrone spicier?
Add red pepper flakes or a dash of hot sauce to give it an extra kick.
Print
Olive Garden Copycat Minestrone: 7 Reasons to Love It
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty Olive Garden Copycat Minestrone Soup is a comforting, veggie-packed, vegan-friendly recipe made with tender pasta, beans, and a savory tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 can (15 oz) red kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.75 cup ditalini pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6 to 8 minutes.
- Stir in garlic and cook for another minute.
- Add zucchini and green beans. Stir in diced tomatoes, tomato paste, salt, pepper, and Italian seasoning. Simmer for 5 minutes.
- Pour in vegetable broth, red kidney beans, and cannellini beans. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Add ditalini pasta and cook until pasta is al dente, 8 to 10 minutes.
- Stir in baby spinach until wilted.
- Adjust seasoning if needed. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
