Minestrone Soup Recipe (Olive Garden Copycat
A hearty homemade minestrone soup with tender vegetables, tomatoes, beans, pasta, and Italian herbs in a savory vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
2 medium carrots, diced into small cubes
2 small zucchinis, diced into small cubes
1/2 large onion, diced into small cubes
6 celery ribs, diced into small cubes
2 cloves garlic, minced
28 oz canned diced tomatoes
32 oz vegetable broth
15 oz canned Great Northern beans, drained
15 oz canned kidney beans, drained
1 tbsp Italian seasoning
1 tbsp dried basil
1/2 cup pasta
1 tbsp olive oil
2 cups water, as needed
Instructions
1.Preheat pot with olive oil.
2.Add zucchini, carrots, celery, and onion.
3.Sauté for about 10 minutes until vegetables soften.
4.Add diced tomatoes, Italian seasoning, and dried basil.
5.Add vegetable broth, pasta, kidney beans, and Great Northern beans.
6.Simmer for about 10 minutes.
7.Add up to 2 cups water if needed for desired consistency.
8.Press garlic into the soup.
9.Simmer for another 10 minutes.
10.Serve warm.
Notes
Adjust the amount of water according to your preferred soup consistency.
Store leftovers refrigerated for 3 to 4 days.
The soup can be frozen for longer storage.