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MINESTRONE SOUP (COPYKAT RECIPE - OLIVE GARDEN) Recipe

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This recipe for MINESTRONE SOUP (COPYKAT RECIPE - OLIVE GARDEN) is from Sharing Our Favorite Recipes - Cindy & Vince, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 cup white onion diced
1/2 cup celery diced
1/2 cup carrots peeled, diced
1 zucchini diced
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounce vegetable stock
1 bay leaf
1½ tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
1 cup frozen green beans
1/2 cup small shell shaped pasta (OPTIONAL)
parsley for garnish
Directions:
Directions:
1) Heat olive oil in a large stockpot over medium heat.
2) When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetable sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
3) Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot.. Bring to a boil and turn down to simmer.
4) Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
5) Season with salt and pepper.

If desired, garnish with parsley.

TIPS: Can use roasted diced tomatoes for flavor. Consider using yellow squash OR add corn drained or any other fresh vegetables if desired.

IMPORTANT: IF YOU PLAN TO FREEZE THE LEFTOVER SOUP. CONSIDER COOKING THE PASTA SEPARATELY AND ADDING IT TO INDIVIDUAL SERVINGS WHEN YOU GET READY TO EAT IT - SO IT DOESN’T BECOME MUSHY WHEN YOU THAW THE SOUP.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Total time: 1 hour
Personal Notes:
Personal Notes:
GREAT SOUP! WAS A GO TO MEAL DURING LENT. MEAT FREE!! BUT SO DELICIOUS!!!

 

 

 

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