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On a cold winter night, you can make up a batch of the hearty soup for dinner. There’s nothing like the aroma of this soup when you walk in the house from a cool evening out.
Olive Garden™ Minestrone soup not only tastes amazing, it leaves you feeling quite full. One of the most searched for restaurant recipes, you’ll be proud to serve this to your family or friends. This isn’t the quickest recipe, but it’s definitely worth the effort.
I heard the real secret on this is to add a bit of red wine to the stock. I didn’t put that into the “official” recipe, but you can feel free to experiment.
Recipe
- 3 tablespoons olive oil
- 1 small minced white onion
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut Italian green beans
- 1/2 stalk minced celery
- 4 cloves minced garlic
- 4 cups vegetable broth
- 2 cans (15 oz) red kidney beans, drained
- 2 cans (15 oz) great northern or small white beans, drained
- 1 can (14 oz) diced tomatoes
- 1/2 cup shredded carrot
- 2 tablespoons minced parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/2 cup small shell pasta
Measure olive oil into a large stock pot and heat on medium.
Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become see-through.
Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
Bring to a boil and then reduce to a simmer for 20 minutes.
Add the spinach leaves and the pasta and cook for an additional 20 minutes.
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[...] Minestrone Soup Olive Garden Minestrone soup not only tastes amazing, it leaves you feeling quite full. One of the most searched for top secret recipes, you’ll be proud to serve this to your family or friends. This isn’t the quickest recipe, but it’s definitely worth the effort. Tagged as: alfredo, Italian, Olive Garden, pasta, soup [...]
I need to convert your recipe for minestrone from olive garden to feed 50 – 100 people. Do you have that conversion recipe?
Wow!! This is for about 8 servings. So, I would just multiply everything above by about 10. That will give you enough for 80 people. Keep in mind, this is going to change the cooking times a bit. Cooking the garlic, onions, beans and zuchini will take a little longer than 5 minutes.
Once you get it to a boil, you should be able to simmer for just 20 minutes. Remember, it’s going to take a LOT more eat and a lot longer to get it to a boil. You may want to do this in batches, unless you have industrial equipment.
Hopefully this help. Let me know how it turns out.
This is the best Minestrone soup ever. It was easy to make and I give it the highest rating. I will make it again and again and again, ect. THANK YOU!
This was absolutely fantastic! Easy, delicious and filling. As good as the one at Olive Garden.
Isn’t there cabbage (or some other roughage) in Olive Garden’s version? I have eaten this soup THOUSANDS of times and swear there is. I am excited to try this recipe. I have been looking online for a LONG time to find some version of it…Thanks!!