Minestrone Soup Olive Garden Copycat Food

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 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.

MINESTRONE SOUP (OLIVE GARDEN COPYCAT)

Steps:

• Preheat the pot with olive oil, add zucchini, carrots, celery and onions. Sautee for about 10 minutes, until vegetables soften.
• To the pot, add canned diced tomatoes. Season with Italian seasoning and dry basil.
• Add vegetable broth, noodles, kidney and Great Northen beans. Simmer for about 10 minutes. Depending on the thickness of the soup, you can add 2 more cups of water to the mix.
• Press garlic into the mixture and let it simmer for about 10 minutes.
• Serve while the minestrone soup is still warm.

MINESTRONE SOUP (COPYCAT OLIVE GARDEN MINESTONE)

Steps:

• Drizzle olive oil in the bottom of a large dutch oven or deep stock pot.
• Add diced onions, chopped celery, carrots and both types of zucchini to the pot and heat everything up on the stove top over medium high heat. Mix everything together and allow it all to cook.
• When the veggies have softened, add garlic, a scoop of tomato paste, salt, pepper, Italian seasoning, crushed tomatoes, cannellini beans, black beans, and pasta.
• Add a bay leaf then pour the broth into the pot.
• Mix everything together. Bring the contents of the pot up to a boil and then down to a simmer. Cook everything together until the pasta reaches al dente.
• Remove the bay leaf and the soup is ready to serve! Try serving it with homemade croutons, fresh parsley, and some crushed red pepper.