What is minestrone soup made of?

It’s made of vegetables like carrots, celery, and zucchini, along with beans, pasta, and tomatoes. The broth is typically vegetable-based, making it light yet hearty.

What is the secret ingredient in minestrone soup?

The secret lies in layering flavors—sautéing the vegetables first and adding fresh garlic toward the end. This builds that rich, Olive Garden-style taste.

Why is it called minestrone soup?

“Minestrone” comes from the Italian word “minestra,” meaning “soup.” It was originally a humble dish made from whatever vegetables were on hand.

How to make the perfect minestrone?

Use fresh vegetables, good-quality broth, and season as you go. Let it simmer gently so the flavors blend. Always taste before serving for balance.

Amazing Minestrone Soup (Olive Garden Copycat)

Name: Amazing Minestrone Soup (Olive Garden Copycat)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 medium carrots, diced; 2 small zucchinis, diced; 1/2 large onion, diced; 6 celery stalks, diced; 2 garlic cloves, minced; 28 oz canned diced tomatoes (with juice); 32 oz vegetable broth; 15 oz canned Great Northern beans, drained; 15 oz canned kidney beans, drained; 1 tbsp Italian seasoning; 1 tbsp dry basil; 1/2 cup pasta, uncooked; 1 tbsp olive oil; 2 cups water, optional for thinning

Description

A cozy Olive Garden copycat Minestrone Soup loaded with vegetables, beans, and pasta in a rich tomato broth. Ready in under an hour and great for meal prep.

Ingredients

Scale

2 medium carrots, diced

2 small zucchinis, diced

1/2 large onion, diced

6 celery stalks, diced

2 garlic cloves, minced

28 oz canned diced tomatoes (with juice)

32 oz vegetable broth

15 oz canned Great Northern beans, drained

15 oz canned kidney beans, drained

1 tbsp Italian seasoning

1 tbsp dry basil

1/2 cup pasta, uncooked

1 tbsp olive oil

2 cups water, optional for thinning

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Instructions

1. Preheat a large pot with olive oil. Sauté carrots, zucchini, celery, and onions for 10 minutes until soft.

2. Add diced tomatoes, Italian seasoning, and basil. Stir to combine.

3. Add vegetable broth and pasta, then add both beans. Simmer for 10 minutes, stirring occasionally.

4. Add minced garlic and simmer another 10 minutes to deepen flavor.

5. Adjust with water or extra broth if needed. Taste and season, then serve warm.

Notes

Gluten free option: swap pasta for wild or white rice.

Spicy variation: add red pepper flakes to taste.

Vegan version: use egg free noodles or rice and vegetable based broth like Better Than Bouillon No Beef Base.

Vegetable swaps: kale, spinach, sweet potato, squash, or broccoli work well.

Pasta absorption: pasta soaks broth in the fridge, add extra when reheating.

Storage: refrigerate up to 1 week, flavor improves by day two.

Freezing: not recommended due to fresh veggie texture.

Serving: garnish with grated parmesan, chopped basil, and cracked pepper. Pair with garlic bread or a crusty loaf.

Protein add ins: shredded chicken or Italian sausage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 152
Sugar: 6
Sodium: 599
Fat: 2
Saturated Fat: 1
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 27
Fiber: 9
Protein: 7
Cholesterol: 0