Vegan Olive Garden Minestrone (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 small yellow onion, diced
03 -
1 cup sliced carrot
04 -
1 cup sliced celery
05 -
6 cloves garlic, minced
06 -
1 tablespoon Italian seasoning
→ Vegetables
07 -
1 small zucchini, halved and sliced
08 -
1 cup frozen green beans
09 -
3 cups baby spinach
→ Legumes
10 -
1 (15 oz.) can white beans
11 -
1 (15 oz.) can dark red kidney beans
→ Liquids
12 -
1 (15 oz.) can fire roasted diced tomatoes
13 -
4 cups vegetable juice (like V8 juice)
14 -
3 cups vegetable broth
→ Pasta
15 -
1 cup uncooked Ditalini (or small shells pasta)
→ Seasonings
16 -
2 bay leaves
17 -
Kosher salt
18 -
Fresh cracked black pepper
→ Garnish
19 -
Fresh chopped parsley
20 -
Parmesan cheese (optional)
21 -
Homemade croutons (optional)
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium high heat. Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.
02 -
Add garlic, Italian seasoning, and zucchini along with a couple large pinches of salt and pepper. Cook, stirring frequently for 2 minutes.
03 -
Add green beans, white beans, kidney beans, diced tomatoes, pasta, vegetable juice, and vegetable broth along with a couple large pinches of salt and pepper. Stir to combine and add bay leaves.
04 -
Bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes or until the pasta is al dente. Stir frequently so the pasta doesn't stick to the bottom of the pan.
05 -
Stir in spinach until it wilts. Season to taste with salt and pepper. Garnish with parsley and optional Parmesan cheese or croutons before serving.
# Notes:
01 -
This soup is a veganized version of Olive Garden's popular minestrone soup.
02 -
For authentic flavor, stir soup frequently to prevent pasta from sticking to the bottom.