This hearty minestrone soup recipe is a comforting tomato broth soup loaded with fresh vegetables, beans, and pasta. Feed your army on a budget with this delicious soup inspired by the famous Olive Ga... show more
dinnersoupentreeappetizer
Minestrone Soup Recipe (Olive Garden inspired)
The Kitchen Girl (Traci)
12
servings
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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Ingredients
diced
diced
diced
minced
rinsed and drained
rinsed and drained
or 2 teaspoons fresh oregano
or more to adjust consistency
or your choice
2 small, halved and sliced
finely chopped
Optional Toppings
Instructions
1
Heat a soup pot over medium-high heat and add OLIVE OIL.
2 tablespoon Olive Oil
2
Sauté ONION, CELERY, CARROTS, and GARLIC until tender.
1 medium Onion diced2 rib Celery diced3 medium Carrots diced3 clove Garlic minced
3
Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.
15 ounce can Red Kidney Beans rinsed and drained15 ounce can White Kidney Beans rinsed and drained1 teaspoon Dried Oregano or 2 teaspoons fresh oregano1 teaspoon Italian Seasoning 1.5 teaspoon Sea Salt 0.5 teaspoon Black Pepper 28 ounce can Crushed Tomatoes 6 cup Vegetable Broth or more to adjust consistency
4
Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.
1 cup Shell Pasta or your choice0.5 pound Zucchini 2 small, halved and sliced
5
In the last 5 minutes, stir in the SPINACH.
2 cup Fresh Spinach Or Kale finely chopped
6
Serve warm, garnished with your favorite toppings.
Fresh Parsley, Croutons, Parmesan Cheese
7
To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Minestrone Soup Recipe (Olive Garden inspired)
The Kitchen Girl (Traci)
12
servings
0
minutes
This hearty minestrone soup recipe is a comforting tomato broth soup loaded with fresh vegetables, beans, and pasta. Feed your army on a budget with this delicious soup inspired by the famous Olive Ga... show more
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
diced
diced
diced
minced
rinsed and drained
rinsed and drained
or 2 teaspoons fresh oregano
or more to adjust consistency
or your choice
2 small, halved and sliced
finely chopped
Optional Toppings
Instructions
1
Heat a soup pot over medium-high heat and add OLIVE OIL.
2 tablespoon Olive Oil
2
Sauté ONION, CELERY, CARROTS, and GARLIC until tender.
1 medium Onion diced2 rib Celery diced3 medium Carrots diced3 clove Garlic minced
3
Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.
15 ounce can Red Kidney Beans rinsed and drained15 ounce can White Kidney Beans rinsed and drained1 teaspoon Dried Oregano or 2 teaspoons fresh oregano1 teaspoon Italian Seasoning 1.5 teaspoon Sea Salt 0.5 teaspoon Black Pepper 28 ounce can Crushed Tomatoes 6 cup Vegetable Broth or more to adjust consistency
4
Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.
1 cup Shell Pasta or your choice0.5 pound Zucchini 2 small, halved and sliced
5
In the last 5 minutes, stir in the SPINACH.
2 cup Fresh Spinach Or Kale finely chopped
6
Serve warm, garnished with your favorite toppings.
Fresh Parsley, Croutons, Parmesan Cheese
7
To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
dinnersoupentreeappetizer
