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Olive Garden’s Copycat Minestrone Soup

Ingredients

Scale

Step one

  • 2 Tbsp. of olive oil
  • 2 small zucchini sliced
  • 1 small head of cabbage – chopped
  • 1 small sweet onion – chopped
  • 1 (10 oz.) bag of shredded carrots
  • 2 cans of Italian cut green beans – drained

Step two

  • 4 cups of vegetable broth
  • 3 cups of water
  • 2 (28 oz.) of diced tomatoes
  • 2 cans of white kidney beans (drained)
  • 1 small can of tomato paste
  • 2 Tbsp. fresh parsley – chopped
  • 1&1/2 tsp. oregano
  • 1 &1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. basil
  • 1/4 tsp. thyme

Step three

  • 16 oz. frozen chopped spinach
  • 1/2 cup of red cooking wine
  • 1 Tbsp. of red wine vinegar
  • 1 box (10 oz.) of small shells – pasta

Instructions

  1. Pour the olive oil into a large pot, over med/high heat
  2. Add the rest of the ingredients from step one, and cook for about 5-10 minutes, or until vegetables become tender
  3. Add everything from step two, and set the temp. to high so the soup comes to a full rolling boil
  4. Reduce heat, and simmer for about 15 min.
  5. Add the ingredients from step three, and cook for another 10 minutes

Notes

  • You can freeze leftovers, or if you’re going to eat them with a week, store them in an airtight container in the fridge. Because of the starch in this soup, it tends to thicken up overnight. Add a little broth or tomato sauce to loosen it up.
  • *The kettle I used holds 9 quarts. As you can see the soup fills it to the tippy-top. Please plan on using a 9 qt. or larger kettle

Nutrition