Olive Garden Minestrone Soup Recipe Vegetarian

Add the onion celery carrots and zucchini to the pot.

Olive garden minestrone soup recipe vegetarian. Add peas and beans and about 3 quarts of water. Saute onion celery garlic green beans and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Ingredients 2 tablespoons olive oil 1 cup white onion diced 1 2 cup celery diced 1 2 cup carrots peeled diced 1 zucchini diced 2 teaspoons minced garlic 14 ounces canned diced tomatoes 32 ounces vegetable stock 1 bay leaf 1 1 2 tablespoons italian seasoning 2 tablespoons tomato paste 15 ounces. Onions carrots celery and zucchini are sauteed then tomatoes vegetable broth pasta and beans go into the mix.

Cut zucchini in half and then into half discs like a half moon. Olive garden minestrone soup is super easy to make. Cook slowly until beans are almost done check garbanzos they will take the longest about 2 to 2 1 2 hours. Add vegetable broth tomatoes beans carrots and spices to the pot.

How to cook copycat olive garden minestrone heat the olive oil in a dutch oven style pot over medium high heat. How do you make olive garden minestrone group. Once the screen displays hot add olive oil. This recipe calls for a variety of vegetables cooked in a savory broth.

Add onion celery garlic green beans and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent. Bring soup to a boil then reduce heat and allow to simmer for 20 minutes. Press the saute button and set it on high for 10 minutes. The italian inspired soup recipe has 19 grams of protein per serving and only bout 350 calories.

Directions heat two tablespoons of olive oil over medium heat in a large soup pot. Slowly saute finely minced onion celery and carrot in butter until very brown. After a few seconds add garlic chopped onion celery carrot. Heat olive oil over medium heat in a very large soup pot.

It s a hearty healthy soup recipe that ll leave you feeling satisfied and full. Add vegetable broth to pot plus drained tomatoes beans carrot hot water and spices. Sauté the veggies in a little oil until they are soft. Ingredients 3 tablespoons olive oil 1 small minced white onion 1 2 cup chopped zucchini 1 2 cup 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.

Add the remaining vegetables rice and spices and more water if necessary and cook another hour. Cook until the vegetables are tender 5 7 minutes. Start by chopping onions celery carrots and zucchini.