RECIPE FOR MINESTRONE SOUP FROM OLIVE GARDEN RECIPES

Name: Olive Garden Minestrone Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 1 qty estimated, 10 serving(s)
Ingredients: 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

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

Ingredients

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

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

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

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