Copycat Olive Garden Minestrone

  

I make a lot of minestrone. It’s delicious, it’s healthy, it’s easy to make, it keeps for a number of days in the fridge, and freezes beautifully. What I didn’t realize when I started making it was the variety of recipes for something that seemed pretty much carved in stone. I recently came across this copycat recipe for Olive Garden’s version and decided to give it a try. I liked this a good bit. The recipe calls for small shells, and that’s what I used, but I think next time I’m going to use the mini shells. I also think it had a hint too much Italian seasoning, so I’m going to cut back on that next time. Otherwise, it’s another winner from Olive Garden.

Copycat Olive Garden Minestrone

 2 T. olive oil

1 c. diced white onion

½ c. diced celery

½ c. diced carrots

1 zucchini, diced

2 t. Melissa’s minced garlic

1 14.5-oz. can diced tomatoes

32 oz. vegetable broth

1 bay leaf

1½ T. Italian seasoning

2 T. tomato paste

1 15.5-oz. can cannellini beans, drained and rinsed

1 15.5-oz. can kidney beans, drained and rinsed

1 14.5-oz. can green beans

½ c. small shell pasta

Parsley or Parmesan cheese, for garnish

 Heat olive oil in a large stockpot over medium heat.

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.

 Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.

 Season with salt and pepper.

 If desired, garnish with parsley and/or Parmesan cheese.

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