Copycat Olive Garden Minestrone Soup
Rating
Fact: You can’t have just *one* bowl of our Copycat Olive Garden Minestrone Soup.
Ingredients
- 2 tbsp. olive oil
- 1 medium yellow onion, diced (about 1½ cups)
- 3 medium carrots, scrubbed and diced (about 1½ cups)
- Kosher salt
- 1 large zucchini or 2 medium zucchini (about 1 lb total), diced (about 3 cups)
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp. Italian seasoning
- 2 tbsp. tomato paste
- 8 c. low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can kidney beans, drained but not rinsed
- 1 (14.5-ounce) can cannellini beans, drained but not rinsed
- 1 c. small shells pasta
- Kosher salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. crushed red pepper flakes
- Freshly grated Parmesan, for serving
Instructions
- Step 1
- In a heavy-bottomed pot over medium-high heat, heat oil until it shimmers.
- Add onion, celery, carrots, and ½ teaspoon salt and cook, stirring frequently until vegetables are softened and slightly browned, about 5 minutes. Add zucchini, stir, and cook, allowing zucchini to soften, about 5 minutes more. Add garlic, bay leaf, Italian seasoning, and another ½ teaspoon salt, and cook for about 30 seconds.
- Add tomato paste and stir well until paste is evenly distributed. Lower the heat to medium, and cook, stirring occasionally, until paste slightly darkens, about 5 minutes.
- Add broth, tomatoes, beans, 1 tablespoon salt, black pepper, and pepper flakes. Bring to a boil, then add pasta. Reduce heat to medium and allow soup to simmer, stirring occasionally, until pasta is tender, about 10 to 12 minutes. Season to taste with salt and pepper.
- Serve topped with Parmesan and a drizzle of olive oil.
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