There’s something about a steaming bowl of minestrone that feels like a warm hug on a chilly day. My first taste of Olive Garden’s version was, admittedly, during a chaotic shopping trip—those endless lines, you know?—and it instantly became a comforting memory. This recipe captures that essence, filled with hearty veggies and a rich broth, and it’s almost like reliving that moment of unexpected peace amidst the hustle—minus the waiting, of course.
Steps
- For the slow cooker method, combine vegetable stock, diced tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, and rosemary in a 6 or 7-quart slow cooker. Season with salt and pepper, then cook on low heat for 7-8 hours or on high for 3.5-4 hours.
- Add zucchini, shell pasta, and green beans to the slow cooker, and continue cooking on high for an additional 20-30 minutes, or until the pasta is tender.
- Mix in spinach, kidney beans, cannellini beans, and parsley, and cook for a few more minutes until everything is heated through. Adjust the soup’s thickness with more vegetable broth if needed, and serve warm with grated Romano cheese.
- For the stovetop version, heat olive oil in a large pot over medium-high heat, then sauté carrots, celery, and onions for 4 minutes, adding minced garlic in the last minute.
- Pour in vegetable broth, diced tomatoes, dried herbs, salt, and pepper. Bring to a boil, cover, and reduce heat to simmer for 10 minutes.
- Add zucchini, green beans, and shell pasta, cover, and simmer for 10-15 minutes more until the pasta is tender. Finally, stir in the kidney beans, cannellini beans, and spinach, and cook for an additional 2 minutes.
Ingredients
- 6 1/2 cups low-sodium vegetable stock
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (about 3 stalks)
- 1 cup diced carrots (approximately 2 carrots)
- 1 cup diced yellow onion (1 small onion)
- 4 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 1/3 cups zucchini, sliced into half moons (1 small zucchini)
- 1 1/3 cups frozen green beans, thawed under warm water
- 1 1/3 cups small or medium shell pasta
- 2 cups packed chopped fresh spinach
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
- 3 tablespoons chopped fresh parsley
- Finely shredded parmesan or romano cheese, for serving
Nutritional Values
Calories: 2154 | Fat: 6g | Sodium: 5244mg | Potassium: 7872mg | Carbohydrates: 426g | Fiber: 108g | Sugar: 66g | Protein: 108g | Vitamin A: 34230IU | Vitamin C: 218.4mg | Calcium: 1158mg | Iron: 42.6mg
FAQ
- Can I use different vegetables in the Minestrone Soup?
- Absolutely! This recipe is quite versatile, allowing you to substitute or add vegetables you might already have. Consider using asparagus, kale, peas, yellow squash, or cauliflower for a different twist.
- Is it possible to use a different type of pasta?
- Yes, if you don’t have shell pasta, feel free to use any short pasta shape you prefer. Alternatively, you can even omit the pasta entirely if desired.
- Is this Minestrone Soup suitable for vegans?
- Yes, this soup is vegan-friendly. Just ensure you serve it with vegan parmesan or without any cheese at all.
- Can I add meat to the Minestrone Soup?
- While the soup is delicious as is, you can add meat if you prefer. Ground beef or Italian sausage can be a great addition for those who want a heartier soup.
- How should I store leftovers, and can I freeze the soup?
- For storing leftovers, avoid adding pasta beforehand as it tends to absorb the broth and become mushy. Instead, add cooked pasta only when serving. The soup can be frozen without the pasta, and if freezing pasta separately, toss it with a bit of olive oil to prevent sticking.
Tips
- Customize Vegetables: Feel free to switch up the vegetables based on what you have available. Asparagus, kale, peas, yellow squash, or cauliflower make excellent additions.
- Optimize for Leftovers: If you plan to store the soup for later, avoid adding the pasta during cooking. Instead, cook and add the pasta when you’re ready to serve to prevent it from becoming mushy.
- Freeze Strategically: This soup freezes well without the pasta. Consider freezing the cooked pasta separately with a little olive oil to prevent sticking, allowing for easy reheating without sacrificing texture.
- Herb Flexibility: If you don’t have all the individual dried herbs, you can substitute them with 1 1/2 tablespoons of Italian seasoning for convenience and great flavor.
Equipment
- Slow Cooker (6 or 7-quart capacity) – Essential for the slow cooker method of making the soup.
- Large Pot – Necessary for the stovetop method.
- Garlic Press – If you frequently cook with fresh garlic, this can be a useful tool.
- Chef’s Knife – For chopping vegetables efficiently if you don’t already have a good quality knife.
- Cutting Board – A large, sturdy cutting board if your current one is too small for the amount of vegetables being prepped.
