Olive Garden Minestrone Soup
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Olive garden minestrone soup. Your family will love this soup for dinner. I love soup for lunch. I love soup for lunch.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Add the garlic, tomato paste, italian seasoning and bay leaf and mix through. Heat two tablespoons of olive oil over medium heat in a large soup pot.
I wish i could still eat a basket of breadsticks by myself without worry. Add peas and beans and about 3 quarts of water. My hubby was cutting up the veggies for this soup and ended up at the er and is now in a cast.
This olive garden minestrone soup recipe is a healthy soup bursting with flavor as it combines fresh vegetables, beans, and pasta to give you an easy meal any night of the week. And their minestrone just might be at the very top of that list. This soup is filling comfort food in a bowl.
This soup is made all in one pan, is full of all sorts of veggies and even pasta, all in a delicious rich tomato based broth. It’s a copycat of the restaurant version that tastes even better than the original recipe! Unrated be the first to rate & review!
Measure olive oil into a large stock pot and heat on medium. Pour in broth, water and canned tomatoes. It’s easy to make, and it is perfect for those who follow a vegetarian diet.