OLIVE GARDEN WINE MENU RECIPES

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COPYCAT OLIVE GARDEN™ MINESTRONE SOUP - PILLSBURY.C…



Copycat Olive Garden™ Minestrone Soup - Pillsbury.c… 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

COPYCAT OLIVE GARDEN™ MINESTRONE SOUP - PILLSBURY.C…



Copycat Olive Garden™ Minestrone Soup - Pillsbury.c… 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

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