Olive Garden Style Minestrone Soup
A hearty Italian-inspired soup made with vegetables, beans, and pasta. This recipe serves 6-8 people and can be prepared in under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 chopped onion
- 3 cloves of garlic
- 3 chopped carrots
- 3 chopped celery stalks
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz red kidney beans
- 1 can 15 oz cannellini beans
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and pepper
- 1 cup small pasta shapes
- grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are tender.
- Add the diced tomatoes, red kidney beans, cannellini beans, vegetable broth, dried basil, dried oregano, and bay leaf to the pot.
- Season with salt and pepper to taste, then bring the soup to a boil.
- Reduce the heat to low and simmer for 20-25 minutes, or until the soup has thickened slightly.
- Add the small pasta shapes to the pot and cook for an additional 8-10 minutes, or until the pasta is al dente.
- Remove the bay leaf from the pot and serve the soup hot.
- Top with grated Parmesan cheese if desired.
Notes
Serve with grated Parmesan cheese and crusty bread for a well-rounded meal.