Copycat Olive Garden Minestrone Soup

Copycat Olive Garden Minestrone Soup


Fact: You can’t have just *one* bowl of our Copycat Olive Garden Minestrone Soup.
  • 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
  1. Step 1
  2. In a heavy-bottomed pot over medium-high heat, heat oil until it shimmers.
  3. 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.
  4. 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.
  5. 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.
  6. Serve topped with Parmesan and a drizzle of olive oil.

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