Description
Olive Garden minestrone soup combines hearty vegetables and beans in a rich, savory broth. Comforting Italian-inspired flavors invite home cooks to savor a classic restaurant-style soup with simple ingredients and delightful results.
Ingredients
Scale
Vegetables & Aromatics:
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 yellow potatoes, diced
- 1 cup fresh parsley, chopped
Pantry Items:
- 5 cups (1.2 liters) vegetable broth
- 28 ounces (794 grams) canned diced tomatoes
- 15 ounces (425 grams) canned chickpeas, drained and rinsed
- 1.5 cups (355 ml) whole wheat pasta shells
Herbs & Seasonings:
- 2 teaspoons dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Heat a large pot over medium heat and gently sweat garlic and onion with a splash of water until translucent and fragrant, approximately 3-4 minutes.
- Introduce diced carrot, celery, and potato to the pot, seasoning with oregano, salt, and pepper. Sauté the vegetables until they begin to soften and develop slight caramelization, around 5-6 minutes.
- Pour in vegetable broth, crushed tomatoes, and chickpeas, stirring to combine all ingredients thoroughly.
- Add uncooked pasta and increase heat to bring the soup to a rolling boil, then reduce to a gentle simmer.
- Allow the soup to cook uncovered for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and vegetables are tender.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld and slightly thicken.
- Ladle into serving bowls and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Customize the soup by swapping out chickpeas for white beans or kidney beans for added protein variety and different texture profiles.
- Reduce sodium content by using low-sodium vegetable broth and monitoring salt quantities during cooking stages.
- Create a gluten-free version by substituting regular pasta with zucchini noodles or gluten-free pasta alternatives to accommodate dietary restrictions.
- Enhance flavor depth by roasting vegetables briefly before adding them to the pot, which intensifies their natural sweetness and develops more complex taste dimensions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg