Best 4 Olive Garden Minestrone Soup Recipes

OLIVE GARDEN MINESTRONE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat.
• When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
• Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
• Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
• Season with salt and pepper.
• If desired, garnish with parsley.

CHEF JOHN'S MINESTRONE SOUP

Steps:

• Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
• Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
• Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
• Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
• Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

OLIVE GARDEN MINESTRONE SOUP

Steps:

• Slowly saute finely minced onion, celery and carrot in butter until very brown.
• Add peas and beans and about 3 quarts of water.
• Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
• Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
• About 20 minutes before serving time add the macaroni and more water if needed.
• Ladle into bowls and sprinkle with Parmesan cheese.
• Serve with crusty garlic bread.

OLIVE GARDEN MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
• Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
• Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
• Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
• Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
• Sprinkle the parsley over the soup and serve.