Skip to content Skip to sidebar Skip to footer
Home / crock / garden / minestrone / olive / recipe / soup

Olive Garden Minestrone Soup Recipe Crock Pot

Post a Comment

Olive Garden Minestrone Soup Dinner at the Zoo
Olive Garden Minestrone Soup Dinner at the Zoo from www.dinneratthezoo.com

Description

This Olive Garden Minestrone Soup Recipe is a copycat version of the classic soup served at the restaurant. It can easily be made in a crock pot so it’s perfect for busy weeknights. This soup is packed with veggies, beans, and pasta. It’s also incredibly flavorful thanks to the blend of herbs and spices. If you’re looking for a hearty and nutritious dinner, this soup will hit the spot!

Prep Time

This soup can be prepared in about 10 minutes. You’ll need to chop the vegetables and measure out the spices. Once that’s done, you can add everything to the crock pot and let it do its work. This soup is a great meal to make when you’re short on time.

Cook Time

This soup needs to cook in the crock pot for 4 to 5 hours on low heat. During this time, the vegetables will soften and the flavors will come together. The soup is done when the vegetables are tender and the broth is flavorful. You can also adjust the cooking time depending on your crock pot and the size of the ingredients.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 potatoes, diced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (14.5 ounce) cans diced tomatoes
  • 4 cups vegetable broth
  • 1 (15.5 ounce) can red kidney beans, drained and rinsed
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or macaroni)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, celery, and potatoes. Cook until the vegetables are softened, about 5 minutes.

2. Add the Italian seasoning, oregano, thyme, basil, salt, and pepper. Cook for another minute, stirring frequently.

3. Transfer the vegetable mixture to a 6-quart crock pot. Add the diced tomatoes, vegetable broth, beans, and pasta. Stir to combine.

4. Cover and cook on low heat for 4 to 5 hours.

5. Serve the soup with a crusty loaf of bread. Enjoy!

Equipment

  • Large skillet
  • 6-quart crock pot

Notes

This soup can be stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. If you’re freezing it, it’s best to leave out the pasta and add it after the soup has been thawed and reheated.

Nutrition: Per Serving

Calories: 230, Fat: 3g, Carbs: 42g, Protein: 10g

Recipe Tips

  • If you don’t have Italian seasoning on hand, you can substitute it with a blend of thyme, oregano, basil, and garlic powder.
  • You can use any type of canned beans you like in this recipe. Great Northern beans, black beans, and navy beans all work well.
  • This soup tastes even better the next day, so it’s great to make ahead of time and reheat for dinner.
  • For a richer flavor, you can add a Parmesan cheese rind to the soup while it’s cooking.
  • If you want a thicker soup, you can puree some of the cooked vegetables and stir it back into the soup.

Post a Comment for "Olive Garden Minestrone Soup Recipe Crock Pot"