Are you a fan of minestrone soup? Do you love the minestrone soup served at Olive Garden, but hate the price tag that comes with it eating a meal out? After all, drinks are always cheeper and there’s no need to worry about the tip.
We’ll explain how to make a delicious minestrone soup with a copycat recipe for Olive Garden’s tasty dish. We’ll provide step-by-step instructions on how to create your own version of this classic dish at home. With just a few simple ingredients and some basic cooking skills, you can easily recreate the taste and texture of Olive Garden’s minestrone soup in your own kitchen.
So let’s get started.
Minestrone has such deep roots. The Latin base word minestra, that it came from, literally means soup and to serve. When Rome consolidated Italy they brought about a burgeoning of new crops and vegetables in their markets. An off shoot of this was broader foods to choose from, and more leftovers. Which even today means soup makings!
Throw in a few items from a prior meal – no waste – and add in some freshies to build a great soup. They say there are no new ideas, just recycling of old great thoughts. Cooking in particular uses foundations that go way back into the years of millennia. With new information flows we get to see ideas that have been used forever in other cuisines and cooking styles, pick and choose and enjoy the results.
That sums up Minestrone soup. There is no right way. There isn’t even a decent example of a mother recipe to point to as the origin story. Just a bunch of people throwing a bunch of stuff into a pot with good results. Hone in on what works, a general consensus of similar approaches and ingredients and voila, a dish is made.
Minestrone Soup 2.0
This evolution brought us a tomato-based soup that usually has an assortment of vegetables, beans, and pasta, with the herbs and spicing that Italian cuisine is famous for. We make ours with chicken stock which brings an extra layer of richness. This is a great dish for those who are vegetarian. Just substitute vegetable stock for the chicken stock and you will be good to go. There are great stock bases in the market for this, from baked vegetable to roasted garlic flavors.
Minestrone is one of the classic dishes served at Olive Garden, an Italian-American restaurant chain popular throughout the United States. It’s a delicious and easy to make soup packed with vegetables and beans in a savory tomato broth. Making this soup at home is a great way to save money while still enjoying a restaurant quality meal. If you don’t have the breadstick ready, these cheese biscuit muffins are a great way to make this a complete meal. Here’s how to make Minestrone like the Olive Garden does -it’s sure to be a hit with your family and friends!
Minestrone soup copycat recipe
- 1 Cup water
- 1 Quart chicken stock
- 1-14 Ounce can diced tomatoes
- ½ Teaspoon oregano
- 1 Teaspoon dried basil
- 1 Bay leaf
- Teaspoon salt
- ½ Teaspoon black peppers
- ¼ Teaspoon chili flakes
- 1-15 Ounce can small white beans drained and rinsed
- 1-15 Ounce can kidney beans drained and rinsed
- 1 Tablespoon oil
- 1 Diced yellow onion
- 3 Diced carrots
- 2 Celery stalks thinly sliced
- 2 Tablespoons minced garlic
- 6 Ounces small shell pasta
- 1 Cup finely chopped cabbage
- 1 Medium zucchini
- 1 Cup frozen green bean
- In a stockpot over medium heat add water, chicken stock, diced tomatoes with juice, oregano, basil, bay leaf, salt, black pepper, and chili flakes.
- In a skillet add oil and sauté onions carrots and celery.
- When onions are translucent add garlic and sauté for another two minutes
- Add onion and all to the stockpot
- Add kidney and white beans and pasta to the stockpot
- Lightly boil for 10 minutes
- Add cabbage, zucchini and green beans to the stockpot
- Add salt and pepper to taste
- Simmer two minutes and remove from heat
- Serve with parmesan cheese if desired