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Samantha Denton

Olive Garden Minestrone Soup

a copycat version of olive garden's minestrone soup.

Ingredients

  • 2 Tbsp olive oil ( )
  • 1 onion (small, diced)
  • 2 carrots (diced)
  • 2 stalks celery (diced)
  • 3–4 cloves garlic (minced)
  • 1 tsp oregano (dried or fresh)
  • 1 tsp basil (dried or fresh)
  • 1 tsp thyme (dried or fresh)
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp black pepper
  • 1 can diced tomatoes (14.5 oz can)
  • 1 can kidney beans (15 oz can, drained & rinsed)
  • 1 can cannellini beans (15 oz can, drained & rinsed)
  • 4 cups broth (vegetable or chicken broth)
  • 1 cup water
  • 1 small zucchini (diced)
  • 1 cup green beans (chopped)
  • 1/2 cup pasta (small pasta (ditalini or small shells))
  • spinach or kale (big handful, greens wilted at end)
  • 1–2 Tbsp lemon juice (this matters)

Method

  1. 1

    Heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until soft.

  2. 2

    Add garlic and herbs, cook 30 seconds until fragrant.

  3. 3

    Add tomatoes, beans, broth, and water. Simmer 15 minutes.

  4. 4

    Stir in zucchini and green beans; simmer 5–7 minutes. Add pasta and cook until tender.

  5. 5

    Stir in greens until wilted. Finish with lemon juice and adjust salt & pepper.