OLIVE GARDEN MINESTRONE COPYCAT RECIPES

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COPYCAT OLIVE GARDEN™ MINESTRONE SOUP RECIPE - PILLS…



Copycat Olive Garden™ Minestrone Soup Recipe - Pills… image

This Copycat Olive Garden™ Minestrone Soup and garlic breadsticks combination has all the flavor you get in the restaurant from the comfort of your home. It's a great way to use the veggies you have sitting around and hearty enough to be a full meal. This Olive Garden™ Minestrone Soup recipe may require a few extra ingredients, but you won’t be disappointed with this restaurant-worthy rendition. Your family will be amazed when you give them the full restaurant experience by serving this comforting soup with a copycat version of the iconic buttery, perfectly soft Olive Garden™ breadsticks made easy with Pillsbury™ Original Breadsticks.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 55 minutes

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
1 cup finely chopped green cabbage
1/2 cup matchstick carrots
1/2 cup diced onion
1/2 cup sliced celery
1 tablespoon finely chopped garlic
2 teaspoons Italian seasoning
2 tablespoons seasoned vegetable soup base (from 8-oz jar)
1 can (28 oz) whole peeled tomatoes, undrained, cut up or coarsely chopped
1 can (15 oz) dark red kidney beans, drained, rinsed
1 can (15.5 oz) cannellini beans, drained, rinsed
3/4 cup uncooked small pasta shells
1 can (14.5 oz) Italian green beans, drained, rinsed
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1 cup packed fresh spinach, coarsely chopped
1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
2 tablespoons butter, melted
1/4 teaspoon garlic powder

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add cabbage, carrots, onion, celery, garlic, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
  • Stir in 6 cups water, the vegetable base, tomatoes, kidney and cannellini beans. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover and cook 15 minutes.
  • Stir in pasta, green beans, zucchini and spinach. Heat to boiling; reduce heat to medium-low. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • Meanwhile, bake breadsticks as directed on can. Remove from oven; immediately brush tops with melted butter. In small bowl, mix garlic powder and 1/4 teaspoon coarse salt. Sprinkle mixture lightly onto buttered breadsticks; serve warm with soup.

Nutrition Facts : Calories 360 , CarbohydrateContent 56 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 9 g, ProteinContent 13 g, SaturatedFatContent 2 1/2 g, ServingSize 1 2/3 Cups Soup and 1 1/2 Breadsticks, SodiumContent 1300 mg, SugarContent 10 g, TransFatContent 0 g

OLIVE GARDEN MINESTRONE SOUP RECIPE - FOOD.COM



Olive Garden Minestrone Soup Recipe - Food.com image

Posted in response to a request. This is a wonderfully hearty soup that is pretty close to Olive Garden's. We used to go there several times a month when I lived close and get the soup and bread sticks. Mmmmmm

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 1 qty estimated, 10 serving(s)

Number Of Ingredients 20

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney bean
1/2 cup dried whole peas
1/2 cup white pea beans
3/4 cup sliced carrot
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or 1/2 cup barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
pepper
parmesan cheese

Steps:

  • Slowly saute finely minced onion, celery and carrot in butter until very brown.
  • Add peas and beans and about 3 quarts of water.
  • Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
  • Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
  • About 20 minutes before serving time add the macaroni and more water if needed.
  • Ladle into bowls and sprinkle with Parmesan cheese.
  • Serve with crusty garlic bread.

Nutrition Facts : Calories 162.3, FatContent 5.2, SaturatedFatContent 3, CholesterolContent 12.2, SodiumContent 234.6, CarbohydrateContent 24.8, FiberContent 4.4, SugarContent 3.5, ProteinContent 4.6

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