My whole family (SR3 as I fondly call them) is crazy about Italian cuisine. We are so fond of pasta that we used to visit Olive Garden every other week.. I say “used to” because I started making their favorite dishes at home. It goes easier on the wallet and excellent on the health factor. I can control what vegetables go in to the dish. Today I would like to share the recipe for Olive Garden style Minestrone Soup. I am sure most vegetarians that go to Olive garden prefer the minestrone soup over salad. The taste is the same and you can have it whenever you want.. its that simple to make :D.
So now you know our recipe for today is a homemade version of Olive gardens Minestrone soup > It is easy to make , tasty & is a One pot recipe :D. Now that is my Kind of meal / recipe. Less cleaning, less effort to make and everyone in our home likes it.
Just make a pot, serve yourself a bowl & Enjoy! You can also serve the bowl of soup as a meal by adding pasta, onion, zucchini, baby spinach , celery and carrot elevate the taste of the broth. Garlic, red kidney beans and finely chopped fresh oregano round out the flavor, making it the perfect hot choice for cold nights. You can also add a dash of white beans for a more hearty soup meal & serve it with fresh sliced baguette toasted with olive oil & Italian herbs.
Soup is unbelievably easy to make that it’s sure to become a staple in your house this winter. Just top with some red pepper flakes and parmesan as per your liking. Serve warm for a meal your family will fall in love with!.. Now that happens a lot in Bollywood movies ! LOL. Do review the video at the end of the post to have a quick view of how easy it is to make the soup.
Enjoy the super quick video of this recipe 😀
- 2 tbsp olive oil
- 2 cup white onions /chopped
- 1/4 cup chopped zucchini
- 1/4 cup celery /chopped
- 2 garlic cloves/ minced
- 7 cups Water/vegetable broth
- 1 can red kidney beans or cannelloni beans /drained
- 1 can tomatoes puree
- 1/2 cup carrots/diced
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups fresh baby spinach or Kale/chopped
- 1/3 cup small shell pasta