OLIVE GARDEN MINESTRONE SOUP
Posted in response to a request. This is a wonderfully hearty soup that is pretty close to Olive Garden's. We used to go there several times a month when I lived close and get the soup and bread sticks. Mmmmmm
Provided by TishT
Categories Cheese
Time 3h20m
Yield 1 qty estimated, 10 serving(s)
Number Of Ingredients 20
Steps:
- Slowly saute finely minced onion, celery and carrot in butter until very brown.
- Add peas and beans and about 3 quarts of water.
- Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
- Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
- About 20 minutes before serving time add the macaroni and more water if needed.
- Ladle into bowls and sprinkle with Parmesan cheese.
- Serve with crusty garlic bread.
WINTER MINESTRONE AND GARLIC BRUSCHETTA
Provided by Ina Garten
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
- Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
- Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.
GARDEN MINESTRONE
At Italian restaurants, I always order minestrone. After doing many trial-and-error batches, I developed a hearty veggie soup my whole family craves-kids and all. -Hillery Martin, Junction City, Kansas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer., Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes., Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted., Freeze option: Add remaining beans but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted.
Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 929mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 9g fiber), Protein 12g protein.
GARDEN MINESTRONE
Make and share this Garden Minestrone recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 12h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
- Stir broth, tomato sauce, soaked beans, and carrots into slow cooker.
- Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Stir in zucchini, chard, and pasta; cover and cook on HIGH until vegetables and pasta are tender, 20-30 minutes.
- Stir in basil; season with salt and pepper to taste; serve with Parmesan cheese and additional olive oil.
Nutrition Facts : Calories 180.9, Fat 3.4, SaturatedFat 0.7, Sodium 412.6, Carbohydrate 29, Fiber 7.2, Sugar 5.5, Protein 11.4
More about "garden minestrone recipes"
GARDEN MINESTRONE RECIPE | MYRECIPES
From myrecipes.com
- Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
- Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
- Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.
HEALTHY OLIVE GARDEN MINESTRONE SOUP | HOMEMADE FOOD JUNKIE
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- Chop the white ends of the green onions about half way up the stalk. Reserve the green tips for soup garnish or another use. Chop celery into ¼- inch slices. Dice zucchini evenly. Finely mince the garlic.
- In a large pot over medium heat, warm the olive oil. Add the green onion, celery, green beans and zucchini. Sauté the vegetables for 4-5 minutes; stirring occasionally, until softened. Add the garlic and bay and cook for an additional minute.
- Pour in the vegetable stock and the chopped herbs. Bring soup to a boil over high heat, then reduce and simmer for 10-15 minutes or until the vegetables are tender.
SIMPLE AND HEARTY GARDEN MINESTRONE SOUP - LIVE SIMPLY
From livesimply.me
- In a large stock-pot/Dutch oven, over medium-high heat, warm the oil. Add the carrots, celery, onions, and just a pinch of salt. Saute just until the onions are translucent and the veggies begin to sweat, about 5-7 minutes. Add the minced garlic cloves, green beans, Italian seasoning, and bay leaf. Stir and saute for 2-3 minutes. The aromatics (garlic and seasonings) should smell fragrant.
- Add the zucchini, tomatoes, beans, and broth. Stir to combine all the ingredients. Bring the soup to a boil, then reduce to a lively simmer. Simmer the soup for about 25 minutes, until the veggies are soft.
- After 25 minutes, add the macaroni noodles. Cook the soup for another 7-10 minutes, until the noodles are al dente. Finally, add in the peas. Turn off the heat. Now, add the salt and pepper. The amount of salt and pepper used will depend on if your broth contains salt and pepper. I don't add salt and pepper to my homemade broth, so I usually add about 2 teaspoons of salt. I recommend starting with 1/2 teaspoon of salt, stirring and tasting the soup, and then adding more salt if needed.
OLIVE GARDEN BEST MINESTRONE SOUP RECIPE | COPYKAT
From copykat.com
- When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
- Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
GREEN GARDEN MINESTRONE RECIPE | EATINGWELL
From eatingwell.com
- In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions and garlic; cook until crisp-tender, stirring occasionally.
- Add broth, the water, green beans and/or peas, pasta and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and/or zucchini and spinach; simmer 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.
WANT THE RECIPE FOR OLIVE GARDEN'S MINESTRONE SOUP? CHECK ...
From mommalew.com
- How do you know when olive oil is hot enough? Dip the handle of a wooden spoon into the oil. The oil will start bubbling steadily if the oil is hot enough.
- So when your oil is ready, add the onion, carrots, celery and garlic. Season with salt and pepper, stir to combine. You'll know when the veggies are ready when they become soft and give off a delicious aromatic smell, about 5 minutes.
OLIVE GARDEN MINESTRONE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
- Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
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