Cozy and comforting: how to make a hearty olive garden minestrone soup from scratch

Indulge in the comforting flavors of Olive Garden’s beloved minestrone soup from the comfort of your own kitchen. This hearty and flavorful soup is a perfect dish for chilly evenings or a satisfying meal any time of year. Follow this step-by-step guide to recreate the iconic soup at home:

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 (14.5-ounce) cans diced tomatoes
• 4 cups chicken broth
• 4 cups vegetable broth
• 1 cup small pasta (such as ditalini or small shells)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.

2. Add the Garlic and Tomatoes: Stir in the garlic and cook for 1 minute more. Add the diced tomatoes and cook for 5 minutes, stirring occasionally.

3. Combine the Broths: Pour in the chicken broth and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

4. Add the Pasta: Add the pasta and cook according to the package directions.

5. Add the Vegetables and Beans: Stir in the peas, corn, kidney beans, and cannellini beans.

6. Season and Simmer: Season with basil, oregano, salt, and black pepper to taste. Simmer for 15-20 minutes, or until the soup has thickened and the vegetables are tender.

7. Serve and Enjoy: Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Serve immediately and savor the comforting flavors.

Tips:

• For a richer flavor, use homemade chicken or vegetable broth.
• Add other vegetables to your liking, such as zucchini, bell peppers, or spinach.
• If you don’t have small pasta, use larger pasta and break it into smaller pieces before adding it to the soup.
• Let the soup rest for a few hours or overnight before serving to allow the flavors to meld together.

Variations:

• Vegetarian Minestrone: Omit the kidney beans and cannellini beans and use all vegetable broth.
• Spicy Minestrone: Add a pinch of red pepper flakes or a dash of cayenne pepper for a kick.
• Creamy Minestrone: Blend a portion of the soup until smooth and stir it back into the pot for a creamy texture.

Benefits of Minestrone Soup:

• Rich in vitamins, minerals, and antioxidants
• Low in calories and fat
• High in fiber and protein
• Supports heart health
• Boosts the immune system

FAQ:

Q: Can I use any type of pasta in minestrone soup?
A: Yes, you can use any small pasta, such as ditalini, small shells, or penne.

Q: Can I freeze minestrone soup?
A: Yes, minestrone soup freezes well for up to 3 months.

Q: How can I thicken minestrone soup?
A: You can thicken the soup by adding a cornstarch slurry (equal parts cornstarch and water) or by blending a portion of the soup and stirring it back in.