Description
This homemade Minestrone Soup recipe is a hearty and wholesome Olive Garden copycat, filled with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for a comforting meal, it combines classic Italian herbs and a medley of nutritious ingredients to create a flavorful and satisfying soup that serves 10.
Ingredients
Scale
Vegetables
- 2 medium carrots (diced into small cubes)
- 2 small zucchinis (diced into small cubes)
- ½ large onion (diced into small cubes)
- 6 ribs celery (diced into small cubes)
- 2 cloves garlic (minced)
Liquids & Canned Items
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 2 cups water
Beans
- 15 oz canned Great Northern beans (drained)
- 15 oz canned Kidney beans (drained)
Other Ingredients
- 1 tbsp Italian seasoning
- 1 tbsp dry basil
- ½ cup pasta (any small pasta works great)
- 1 tbsp olive oil
- Salt and pepper (to taste, optional)
- Parmesan cheese (a sprinkle, optional, omit for vegan version)
Instructions
- Prepare the vegetables: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced carrots, celery, onion, and zucchini. Sauté the vegetables for about 10 minutes until they become softened and fragrant, ensuring they develop a slightly tender texture.
- Add tomatoes and herbs: Stir in the canned diced tomatoes along with their juice, then sprinkle in 1 tablespoon of Italian seasoning and 1 tablespoon of dried basil. Allow this mixture to simmer for a few minutes to meld the flavors together.
- Combine broth, beans, and pasta: Pour in the vegetable broth followed by the drained Great Northern and kidney beans. Add the ½ cup of small pasta. Continue cooking the soup for about 10 minutes, keeping an eye on the pasta to ensure it cooks to your preferred level of doneness.
- Add garlic and finish simmering: Stir in the minced garlic and let the soup simmer for another 10 minutes, giving all ingredients time to blend flavors perfectly. If the soup becomes too thick, add up to 2 cups of water to adjust the consistency. Season with salt and pepper according to your taste.
- Serve: Ladle the hot minestrone soup into bowls and optionally top each serving with a sprinkle of Parmesan cheese or fresh basil leaves. This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.
Notes
- For a vegan version, omit the Parmesan cheese topping.
- Any small pasta shapes like ditalini, elbow macaroni, or small shells can be used.
- If you prefer thicker soup, reduce the added water or broth slightly.
- Fresh herbs can replace dried herbs if available; use 3 times the amount of fresh herbs.
- Make sure to monitor pasta closely to avoid overcooking and turning mushy.
- Sodium content may vary depending on the broth and canned beans used; consider low-sodium options if desired.
