Olive Garden Soup Minestrone Recipe

Olive garden minestrone soup is super easy to make. This only takes a couple of minutes. How to cook copycat olive garden minestrone heat the olive oil in a dutch oven style pot over medium high heat.

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Olive Garden Minestrone Soup Recipe Olive Garden Minestrone

Bring soup to a boil then reduce heat and allow to simmer for 20 minutes.

Olive garden soup minestrone recipe. Add the onion celery carrots and zucchini to the pot. Start by chopping onions celery carrots and zucchini. Cook until the vegetables are tender 5 7 minutes. Slowly saute finely minced onion celery and carrot in butter until very brown.

Cook slowly until beans are almost done check garbanzos they will take the longest about 2 to 2 1 2 hours. Saute onion celery garlic green beans and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add the remaining vegetables rice and spices and more water if necessary and cook another hour. Add peas and beans and about 3 quarts of water.

Saute 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 vegetable broth to pot plus drained tomatoes beans carrot hot water and spices. 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.