Minestrone Soup Recipe Olive Garden Recipe
This easy Minestrone soup is loaded with lots of vegetables and ready in just 20 minutes in a crockpot or instant pot. This vegan delicious soup recipe is healthy and perfect for vegetarians.
Ingredients
- 2 tbsp Olive Oil
- ¾ cup Onion diced
- ½ cup Celery sliced (optional)
- ½ cup Carrot sliced
- 1 nos. Zucchini sliced
- 2 tsp Garlic minced
- Salt as per taste
- 2 nos. Tomato medium size, diced
- 4 cup Vegetable Broth
- ½ cup Tomato Puree
- 2 tbsp Italian Seasoning
- 1 ounce White Beans
- 1 ounce Red Kidney Beans
- ½ cup Pasta small shell
- 2 cup Spinach (baby leaves)
- 2 tbsp Parsley chopped
- 2 tbsp Basil dried
- 1 tbsp Thyme dried
- 1 tbsp Oregano dried
- 2 nos. Bay Leaves
- ½ cup Red Wine (cooking wine) optional
- 1 tbsp Red Wine Vinegar optional
- 1 tsp Rosemary dried
- 1 tsp Black Pepper Powder
- 1 tbsp Lemon Juice
- ⅓ cup Parmesan Cheese grated (for garnishing)
Instructions
- Heat a large pot in medium flame. Then add 2 tbsp of olive oil.
- Now add the chopped onion, zucchini, carrots, celery to the pot and saute for about 10 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and stir for a couple of minutes.
- Then add the vegetable broth, pasta, tomatoes, and tomato paste along with fresh kidney beans, green beans, bay leaves, basil, thyme, oregano, rosemary, and bring to a boil.
- Stir the veggies for 15 min till the veggies are fully boiled.
- Add salt and pepper as per your taste.
- Thereafter, add spinach and parsley, lemon juice, and cook for more 2-3 mins until parsley and spinach cook well. (This spinach, parsley, and lemon juice – these are optional, I add that for a better taste. You can skip that.)
- If any necessary seasoning (i.e., more salt, pepper, herbs, etc) want after taste the soup, adjust as required.
- Remove bay leaves and optionally garnish with parmesan, or sprinkle parsley over the soup and serve immediately.
Notes
- At any time, when cooking the soup, if the overall soup liquid level is lower than you like and you want to like and prefer more gravy, adding 1-2 cup of water or you can add vegetable broth, that is okay. In the end, you will have to adjust the salt level.
- You can use fresh or frozen green beans.
- Try to cut all vegetables in the same size so that they cook well at the same rate.
- You will keep the soup airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Because of the starch in that tasty soup, It is frequent overnight. Add a little vegetable broth or tomato sauce to loosen it up.
