OLIVE GARDEN MINESTRONE SOUP COPYCAT RECIPES

Name: Copycat Olive Garden™ Minestrone Soup
Prep time: 55 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 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

COPYCAT OLIVE GARDEN™ MINESTRONE SOUP RECIPE - PILLSBURY.COM

Copycat Olive Garden™ Minestrone Soup Recipe - Pillsbury.com 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

Ingredients

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

INSTANT POT MINESTRONE SOUP | TASTY & EASY MINESTRONE SOUP ...

Instant Pot Minestrone Soup | Tasty & Easy Minestrone Soup ... image

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

Provided by Kelly

Categories Soup

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 8

Number Of Ingredients 21

Ingredients

1 small onion (, about 1/3 cup, diced)
2 cloves garlic (, minced)
1 medium carrot (, about 1 cup, chopped)
1 large celery stalk (, about 1 cup, chopped)
2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1 32-oz can diced tomatoes (, I usually use fire-roasted or Italian-style)
3 tablespoons tomato paste
1 bay leaf
32 ounce carton (, 4 cups low sodium vegetable broth)
water - add only as much as needed to cover vegetables
1/2 cup dry uncooked small shell pasta
1 medium zucchini (, around 2/3 cups, sliced into halves or quarters)
1/2 cup canned or cooked red kidney beans (, drained and rinsed)
1/2 cup canned or cooked cannellini beans (, or great northern beans, drained and rinsed)
1-2 cups fresh baby spinach (or kale) (, chopped (optional))
1/2-1 teaspoon balsamic vinegar (, optional but adds great flavor)
Shredded or grated Parmesan cheese (, for serving)
Fresh parsley (, finely chopped, for garnish (optional))
Instant Pot (, I have a 6 Quart DUO-Plus)

Steps:

FOR THE INSTANT POT VERSION:
FOR THE STOVETOP VERSION:

Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, CarbohydrateContent 41 g, ProteinContent 12 g, FatContent 10 g, FiberContent 10 g, SugarContent 7 g

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