Olive Garden Minestrone Soup (Print Version)
A vegan copycat version of Olive Garden's classic minestrone soup loaded with fresh vegetables, pasta, and chickpeas.
# Ingredients:
→ Vegetables & Aromatics
01 -
4 cloves garlic, minced
02 -
1 medium yellow onion, chopped
03 -
2 carrots, diced
04 -
2 stalks celery, diced
05 -
2 yellow potatoes, diced
06 -
1 cup fresh parsley, chopped
→ Pantry Items
07 -
2 teaspoons dried oregano
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
10 -
5 cups vegetable broth
11 -
28 oz canned diced tomatoes
12 -
15 oz canned chickpeas (or beans of choice), drained and rinsed
13 -
1½ cup whole wheat pasta shells
# Instructions:
01 -
Combine garlic and onion with 1-2 tablespoons water in large pot. Sauté until softened, about 3 minutes.
02 -
Add carrot, celery, potato, oregano, salt and pepper. Sauté until potato and carrot have softened, about 6 minutes.
03 -
Add broth, tomatoes, chickpeas and pasta. Bring to boil, then simmer uncovered 12-15 minutes until pasta is cooked. Garnish with parsley.
# Notes:
01 -
Originally from Sardinia
02 -
Great way to incorporate variety of vegetables
03 -
Can use any type of beans