One of my favorite dishes at Olive Garden is the Minestrone Soup! So, of course, I had to try to make it at home. This recipe is based off Olive Garden, but I have included my own twist. It’s a veggie loaded, healthy & hearty soup!
Minestrone Soup (Copycat Olive Garden)
Cuisine: Italian4
servings20
minutes30
minutes160
kcalA hearty veggie loaded soup with Italian flavors
Ingredients
2 tbsp olive oil
2 cloves garlic (minced/ crushed)
1 medium yellow onion (finely diced)
1/2 cup carrots (sliced into small, thin circles)
1 cup zucchini (thinly sliced into rounds and then cut into quarters)
1 cup green beans (chopped into medium sized pieces)
2 tsp Italian herbs
Salt to taste
1 cup tomato purée
2 cups vegetable stock
1 bay leaf
1 cup cooked red kidney beans (or 1/3 cup dry)
1 cup cooked white cannellini beans (or 1/3 cup dry)
1 cup cooked mini Farfalle pasta (or 3/4 cup dry)
1/2 tsp red chili flakes
1/4 tsp ground black pepper
A handful grated Parmesan cheese (optional)
Instructions
- Cook 1/3 cup dry red kidney beans and 1/3 cup white cannellini beans in a pressure cooker or in an Instant Pot to get 1 cup cooked red kidney beans and 1 cup cooked white cannellini (see “Notes” section below for cooking instructions). Alternatively, you can use a 8 oz can ( 1 cup) of cooked red kidney beans and/ or a 8 oz can (1 cup) of cooked white cannellini beans. Keep aside.
- Cook 3/4 cup dry Farfalle pasta per package directions. Drain the water and keep aside.
- Heat 2 tbsp of olive oil in a soup pot or dutch oven at a medium flame.
- Add 2 cloves garlic (minced/crushed) and sauté till aromatic.
- Add 1 medium yellow onion (finely diced) and sauté till translucent.
- Increase the flame and add in 1/2 cup carrots (thinly sliced into circles) and let cook.
- Once the carrots are mostly cooked, add in 1 cup zucchini (thinly sliced into rounds and then cut into quarters). Let cook for a while.
- Once the zucchini is cooked, add in 1 cup green beans (chopped into medium sized pieces). Let cook for a few minutes.
- Once the beans are cooked, sprinkle in 2 tsp of Italian herbs and salt to taste.
- Sauté for a few minutes and then pour in 1 cup of tomato purée along with 2 cups of vegetable stock.
- Add 1 bay leaf and let simmer for a bit.
- Then add in 1 cup cooked red kidney beans, 1 cup cooked white cannellini beans, and 1 cup cooked Farfalle pasta.
- Sprinkle in 1/2 tsp of red chili flakes, 1/4 tsp of ground black pepper, and more salt, if required. Stir well.
- Let the soup come to a boil. Keep stirring in between.
- Once the soup starts to bubble, take off flame and sprinkle a handful of grated Parmesan cheese on top. Serve hot! Enjoy 🙂
Notes
- If you are cooking your beans, I would suggest you soak them overnight in enough water to completely cover them. If cooking in a pressure cooker, cook both at medium heat for 5 whistles. If cooking in an Instant Pot, cook soaked red kidney beans for 7-8 min or dry beans for 15-20 min and cook soaked white cannellini beans for 6-9 min or dry beans for 30-35.
- I used Barilla mini Farfalle/ Bowtie pasta for this recipe. You can use any mini pasta. Mini shells would work great!
- Other veggies you could add to Minestrone soup include celery, spinach, and/or snap peas.
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- Tip: always crush dried herbs between your fingers before you add them to a dish.
- This recipe is inspired by Olive Garden’s Minestrone soup, but it is not identical and is my own version. I hope you love it!
- Vegan Option: Use Vegan parmesan or omit cheese altogether and this recipe is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
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