Ingredients (~12 servings)
- 3 tablespoons olive oil
- 1 large onion, diced (~2 1/4 cups)
- 4 large carrots, peeled and diced (~2 1/4 cups)
- 6 celery ribs, chopped
- 1 large zucchini, quartered lengthwise and chopped into 1/2-inch pieces
- Salt and freshly ground black pepper
- 6 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red chili flakes
- 12 cups vegetable broth
- 1 (14.5-ounce) can cannellini beans, drained and rinsed
- 1 (14.5-ounce) can kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cups kale, stemmed and chopped (or fresh spinach leaves)
- 1 1/2 cups frozen cut green beans
- 1 1/2 cups small shell pasta
- 3 tablespoons tomato paste
- 2 bay leaves
- Freshly grated Parmesan cheese for serving
Creating the Vegetable Base
Pour olive oil into a large Dutch oven and place over medium-high heat until shimmering.
Add the onions, carrots, celery, zucchini, and lots of salt, and sauté for ~12-15 minutes, stirring now and then, until the vegetables have become soft and the onions become translucent.
As they cook, the vegetables will begin producing water and will start to become slightly caramelized at the edges; this is where the flavour comes from.
Adding Aromatic Herbs and Liquid
Next, stir in the garlic, Italian herbs, and red pepper flakes, and continue cooking for about 30 seconds, or until fragrant.
The garlic should have an aroma of toasted (but not burnt) garlic.
Once the garlic and herbs have become aromatic, pour in the vegetable stock, cannellini and kidney beans, the diced tomatoes and their juices, the kale, frozen green beans, the pasta, tomato paste, bay leaves, 1 tablespoon of salt, and 1.5 teaspoons of black pepper, and stir to combine until the tomato paste has evenly combined with the soup.
Braising the Soup Until Tender
Bring the soup to a boil, then reduce to a simmer (medium-low) and continue cooking for ~12-15 minutes, or until the pasta has cooked to al dente (it will continue to cook slightly after the heat is turned off — do not overcook).
Once the pasta has finished cooking, remove the bay leaves, and season with additional salt and pepper to taste.
Serve in bowls topped with freshly grated Parmesan Cheese.
The soup thickens when sitting in the refrigerator, so if you are reheating leftovers you may want to add a splash of broth or water.
Olive Garden Minestrone Soup (Copycat)
Ingredients
~12 servings
- 3 tablespoons olive oil
- 1 large onion ~2 1/4 cups, diced
- 4 large carrots ~2 1/4 cups, peeled and diced
- 6 celery ribs chopped
- 1 large zucchini quartered lengthwise and chopped into 1/2-inch pieces
- Salt and freshly ground black pepper
- 6 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red chili flakes
- 12 cups vegetable broth
- 1 can cannellini beans 14.5-ounce, drained and rinsed
- 1 can kidney beans 14.5-ounce, drained and rinsed
- 1 can diced tomatoes 14.5-ounce, undrained
- 3 cups kale or fresh spinach leaves, stemmed and chopped
- 1 1/2 cups frozen cut green beans
- 1 1/2 cups small shell pasta
- 3 tablespoons tomato paste
- 2 bay leaves
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in Dutch oven and sauté onion, carrots, celery, and zucchini for 12-15 minutes until softened.
- Add garlic, Italian seasoning, and chili flakes; cook 30 seconds.
- Stir in broth, beans, tomatoes, kale, green beans, pasta, tomato paste, bay leaves, salt, and pepper.
- Bring to boil, then simmer 12-15 minutes until pasta is al dente.
- Remove bay leaves and adjust seasoning.
- Serve with grated Parmesan.
