The amazing Olive Garden Minestrone Soup is our all time favorite. We do not have to worry what the kids are eating as they smack this down real quick… the beans, the vegetables and all things nutritious.
So why should it be just in Olive Garden? Below is the recipe of the all vegetarian minestrone soup I make at home.
- 1/4 cup chopped onion
- 1/2 cup celery chopped
- 2 cello carrots chopped
- 1 small potato peeled and chopped
- 1 small can of red beans drained
- 1 small can of cannelini beans drained
- 1/2 cup of Italian beans(frozen)
- 2 cloves garlic chopped
- 1 bay leaf
- 1 tablespoon Olive Oil
- 1.5 cups baby spinach (may be substituted with frozen spinach)
- 1 cup V8 ( may be substituted with tomato puree half cup mixed with half cup of water)
- 1/2 cup chopped fresh tomatoes
- 1/4 cup shell or elbow pasta
- 1 zucchini chopped
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon freshly chopped parsley
- Salt and crushed Black Pepper to taste
- 1 tablespoon parmesan cheese
Heat oil and saute garlic and onion till glazed and clear, but not brown. Add the celery, potato, carrots, Italian beans and saute fir another 7-10 minutes.
Add the zucchini, chopped tomato, oregano, basil and stir it for another 5 minutes.
Add the V8, bay leaves, red beans and cannelini beans.
Add another cup of water, cover and simmer for about 45 minutes at low heat.
Uncover, add the spinach leaves, pasta, salt and black pepper, and cover it back again and simmer for another 15 minutes.
Garnish with parsley and parmesan cheese.
Serve with hard crusted country bread, or sour dough bread or any of your favorite bread.